Effect of Cu²⁺ on Ascorbic Acid - Methionine Pattern is Formed by the Reaction of Aroma Compounds

Abstract:

Using solid phase microextraction - Gas Chromatography - mass spectrometry (SPME-GC-MS) technique to acid and methionine bad blood (ASA-Met) analysis of the reaction products, the influence of Cu2+ on the model reaction flavor compounds form effect. 27 flavour compounds thiophene, furan, pyrazine, sulfur and other compounds, were identified, including sulfur compounds, such as aliphatic cyclic sulfides, sulfide, thiophene, pyrazine as main components. Cu2+ was added to the reaction mode, on the one hand, sulfur-containing compounds yield increased significantly; on the other hand, increasing the thiophene, pyrazine compound types, yield increase.

• Periodical: Advanced Materials Research (Volume 803)
• Pages: 103-107
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.803.103
• Online since: September 2013
• Authors: Fan Peng, Xiao Hong Yang
• Keywords: Aroma Compounds, Ascorbic Acid, Cu²⁺, Maillard, Methionine

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