Effect of Fe²⁺ on Ascorbic Acid - Methionine Pattern is Formed by the Reaction of Aroma Compounds

Abstract:

By solid phase microextraction - Gas Chromatography - mass spectrometry (SPME-GC-MS) technique against acid and methionine bad blood (ASA-Met) model of the reaction products were identified, studied the effect of Fe²⁺ on the formation of flavor compounds in the model reaction. 27 flavour compounds of furan, pyrazine, thiophene, sulfur and other compounds, were identified, of which, sulfur-containing compounds such as aliphatic cyclic sulfides, sulfide, pyrazine is the main flavor components. Fe²⁺ was added to the model in the system, on one hand the about adding some sulfur compounds yield, pyrazine compounds significantly increase; on the other hand, Thiophenes significantly reduced compounds or even disappear. This shows that in the model reaction, Fe²⁺ promotes the thermal degradation of Met, at the same time, suggesting that Fe²⁺ as oxidant to promote NH₃, NH₃ and H₂S to generate competitive reaction and ASA degradation products formed compounds containing nitrogen, resulting in reduced Thiophenes compounds yield.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 591-595
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.591
• Online since: September 2013
• Authors: Di Liu, Yu Shao*, Xiao Hong Yang
• Keywords: Aroma Compounds, Ascorbic Acid, Fe²⁺, Maillard, Methionine

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