Earticle

초록

영어

An aqueous ribose-cysteine model system (initial pH 5.6) was conventionally heated to the same browning atvarying temperatures (120-180oC), supercritical carbon dioxide (SC-CO2, 20MPa) was also applied on the same matrices forsame periods at each temperature and about 20% reduction of the absorbance at 420nm was observed as compared with solethermal treatment. The headspace volatiles from Maillard reaction mixtures were analyzed by solid-phase microextraction(SPME) in combination with gas chromatography and mass spectrometry (GC-MS), and predominated with sulfur containingcompounds, such as thienothiophenes, polysulfur alicyclics, thiols, and disulfides. Reaction temperature exhibited complexeffects on volatiles formation and those effects became further complicated by the SC-CO2 treatment. The formation ofnoncarbonyl polysulfur heterocyclic compounds and thienothiophenes was generally favored at high temperatures. Mostvolatiles were inhibited in SC-CO2 as compared with thermal treatment alone, however, the well-known meaty aromaticcompounds, such as thiols and disulfides, were obviously enhanced.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Honggao Xu [ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China ]
• Wenhao He [ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China ]
• Xuan Liu [ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China ]
• Yanxiang Gao [ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664