Aroma Compounds Generated from L-Ascorbic Acid and L-Methionine during the Maillard Reaction

Abstract:

Aroma compounds from the Maillard reaction of the l-ascorbic acid and l-methionine system were investigated. The mixture was heated while stirring at 142±2°C for 2 h in an oil bath at five different pH values (5, 6, 7, 8, or 9). Analysis of the reaction mixture was performed by headspace-SPME–GC–MS technique, and further use of LRI. 27 Components, comprising 11 pyrazines, 5 thiophenes, 6 aliphatic S compounds, 4 furans (non-S-containing) and 1 phenol, were identified. The studies showed that furans (non-S-containing), 4-hydroxybenzo[b]thiophene and 2,3,5-trithiahexane were formed mainly at acidic pH. In contrast, higher pH values could promote the production of pyrazines, acylthiophenes, 2-(isopropylthio)thiophene, methyl butanedithioate and 2,4-di-tert-butylphenol. The effect of pH on the formation of other compounds did not follow a consistent pattern.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1811-1817
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1811
• Online since: September 2013
• Authors: Xing Zhi Yang, Ai Nong Yu
• Keywords: Ascorbic Acid, Flavor, Maillard Reaction, Meaty, Methionine

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