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Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars

Title
Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars
Authors
Lee S.M.Jo Y.-J.Kim Y.-S.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2010
Journal Title
Journal of Agricultural and Food Chemistry
ISSN
0021-8561JCR Link
Citation
vol. 58, no. 5, pp. 3116 - 3124
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Aroma-active compounds formed during the thermal reaction between glutathione (GSH) and reducing sugars were analyzed by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O) with aroma extract dilution analysis (AEDA). Application of AEDA to glutathione Maillard reaction products (GSH MRPs) led to the identification of 19 aroma-active compounds in the thermal reaction of glutathione with glucose or fructose. In addition, the carbohydrate module labeling (CAMOLA) approach was also employed to elucidate the formation pathways for selected target sulfur aroma compounds, such as 5-methylthiophene-2-carbaldehyde and 3-methylthiophene-2-carbaldehyde, which have not been reported previously. The intact carbon skeleton of glucose via 3-deoxyhexosone is incorporated into 5-methylthiophene-2-carbaldehyde with the hydrogen sulfide of GSH. On the other hand, the formation of 3-methylthiophene2-carbaldehyde may occur via the recombination of a C-4 sugar fragment and mercaptoacetaldehyde. © 2010 American Chemical Society.
DOI
10.1021/jf9043327
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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