Next Article in Journal
Ethylcellulose in Organic Solution or Aqueous Dispersion Form in Designing Taste-Masked Microparticles by the Spray Drying Technique with a Model Bitter Drug: Rupatadine Fumarate
Next Article in Special Issue
Two-Step Isolation, Purification, and Characterization of Lectin from Zihua Snap Bean (Phaseolus vulgaris) Seeds
Previous Article in Journal
Mechanism of Accelerant on Disperse Dyeing for PET Fiber in the Silicone Solvent Dyeing System
Previous Article in Special Issue
Hierarchical Structure and Thermal Property of Starch-Based Nanocomposites with Different Amylose/Amylopectin Ratio
Open AccessArticle

Studies on the Origin of Carbons in Aroma Compounds from [13C6]Glucose -Cysteine-(E)-2-Nonenal Model Reaction Systems

School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
Author to whom correspondence should be addressed.
Polymers 2019, 11(3), 521;
Received: 22 February 2019 / Revised: 11 March 2019 / Accepted: 15 March 2019 / Published: 19 March 2019
(This article belongs to the Special Issue Food Polymers: Chemistry, Structure, Function and Application)
The thermal degradation of lipid oxidation products with amino acids and reducing sugars is known to be important for the characteristic aroma generation in both meat and meat-like process flavorings. SPME(solid phase microextraction)/GC-MS was used to analyze the volatiles produced from a solution of [13C6]glucose, cysteine, and lipid degradation product- (E)-2-nonenal, heated at 130 °C for 90 min. Analysis of the mass spectra showed that the resulting 2-butyl-thiophene and 5-butyldihydro-2(3H)-furanone were 13C6-labeled and hence stemmed from glucose. Glucose and (E)-2-nonenal were equally important for the formation of 2-pentylfuran, whether cysteine was present in the reaction or not. 2-Furanmethanol, (E)-2-(1-pentenyl)-furan, 2-hexanoylfuran, ethanethiol, 5-methyl-2(5H)-thiophenone, 1-methyl-5-mercaptotetrazole, 4-pentyl-pyridine, 2-pentyl-thiophene, and 2-mercaptopropanoic acid were virtually 13C1-13C4 labeled, suggesting an origin from both glucose and cysteine and/or (E)-2-nonenal carbons. Thus, the relative contribution of aldehyde to the C-skeleton of a particular aroma compound changed substantially when both glucose and cysteine were involved in its formation. View Full-Text
Keywords: Maillard reaction; carbon module labeling; [13C6]glucose; cysteine; (E)-2-nonenal Maillard reaction; carbon module labeling; [13C6]glucose; cysteine; (E)-2-nonenal
MDPI and ACS Style

Song, Z.; Jia, Q.; Shi, M.; Feng, T.; Song, S. Studies on the Origin of Carbons in Aroma Compounds from [13C6]Glucose -Cysteine-(E)-2-Nonenal Model Reaction Systems. Polymers 2019, 11, 521.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop