Influence of Cysteine Oxidation on Thermal Formation of Maillard Aromas

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 9, 1997, Pages 3586-3589

  Tai, Chao Ying ^a   Ho, Chi Tang ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Cysteic acid; Cysteine; Cysteinesulfinic acid; Maillard aromas; Oxidation

Indexed keywords

EID: 0000969918     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970297t     Document Type: Article

References (21)

1. Boelens, M.; Van der Lind, L. M.; De Valois, P. J.; Van Dort, H. M.; Takken, H. C. Organic sulfur compounds from fatty aldehydes, hydrogen sulfide, thiols, and ammonia as flavor constituents. J. Agric. Food Chem. 1974, 22, 1071-1076.
2. Chang, S. S.; Hirai, C.; Reddy, B. R.; Herz, K. O.; Kato, A., Sipma, G. Isolation and identification of 2,4,5-trimethyl-3-oxazoline and 2,5-dimethyl-1,2,4-trithiolane in the volatile flavor compounds of boiled beef. Chem. Ind. 1968, 1639-1641.
3. Joo, K.; Ho, C.-T. Quantitative analysis of alkylpyrazines in regular- and low-fat peanut butter preparations. Biosci., Biotechnol., Biochem. 1997, 61, 171-173.
4. Little, C.; O'Brien, P. J. Products of oxidation of a protein thiol group after reaction with various oxidizing agents. Arch. Biochem. Biophys. 1967, 122, 406-410.
5. MacLeod, G. The scientific and technological basis of meat flavors. In Developments in Food Flavors; Birch, G. G., Lindey, M. G., Eds.; Elsevier Applied Science: London, 1986; pp 191-223.
6. Maga, J. A. Pyrazines update. Food Rev. Int. 1992, 8, 479-558.
7. Mulders, E. J. Volatile compounds from the non-enzymatic browning reaction of the cysteine/cystine-ribose system. Z. Lebensm.-Unters. Forsch. 1973, 752, 193-201.
8. Nixon, L. N.; Wong, E.; Johnson, C. B.; Birch, E. J. Nonacidic constituents of volatiles from cooked mutton. J. Agric. Food Chem. 1979, 27, 355-359.
9. Nonaka, M.; Black, D. R.; Pippen, E. L. Gas Chromatographic and mass spectral analyses of Cooked chicken meat volatiles. J. Agric. Food Chem. 1967, 75, 713-717.
10. Ohloff, G.; Flament, I. Heterocyclic constituents of meat aroma. Heterocycles 1978, 11, 663-695.
11. Rasekh, J.; Stillings, B. R.; Sidwell, V. Effect of hydrogen peroxide on the color, composition and nutritive quality of FPC (fish protein concentrate). J. Food Sci. 1972, 37, 423-425.
12. Shibamoto, T. Volatile flavor chemicals formed by the Maillard reaction. In Thermal Generation of Aromas; Parliment, T. H., McGorrin, R. J., Ho, C.-T., Eds.; ACS Symposium Series 409; American Chemical Society: Washington, DC, 1989; pp 134-142.
13. Takken, H. J.; Van der Linde, L. M.; de Valois, P. J.; van Dort, H. M.; Boelens, M. Reaction products of -dicarbonyl compounds, aldehydes, hydrogen sulfide and ammonia. In Phenolic, Sulfur and Nitrogen Compounds in Food Flavors; Charalambous, G., Katz, I., Eds.; ACS Symposium Series 26; American Chemical Society: Washington, DC, 1976; pp 114-121.
14. Tressl, R.; Helak, B.; Martin, N.; Kersten, E. Formation of amino acid specific Maillard products and their contribution to thermally generated aromas. In Thermal Generation of Aromas; Parliment, T. H., McGorrin, R. J., Ho, C.-T., Eds.; ACS Symposium Series 409; American Chemical Society: Washington, DC, 1989; pp 156-171.
15. Umano, K.; Hagi, Y.; Nakahara, K.; Shyoji, A.; Shibamoto, Y. Volatile chemicals formed in the headspace of a heated D-glucose/L-cysteine Maillard reaction model system. J. Agric. Food Chem. 1995, 43, 2212-2218.
16. Werkhoff, P.; Brunig, J.; Emberger, R.; Guntert, M.; Hopp, R. Flavor chemistry of meat volatiles. New results on flavor components from beef, pork, and chicken. In Recent Developments in Flavor and Fragrance Chemistry; Hopp, R., Mori, K., Eds.; VCH: Weinheim, 1993; pp 183-213.
17. Whitfield, F. B.; Mottram, D. S. Maillard lipid interactions in low moisture systems. In The Contribution of Low- and Nonvolatile Materials to the Flavor of Foods; Pickenhagen, W., Ho, C.-T., Spanier, A., Eds.; Allured Publishing: Carol Stream, IL, 1996; pp 149-185.
18. Wilson, R. A.; Mussinan, C. J.; Katz, I.; Sanderson, A. Isolation and identification of some sulfur chemicals present in pressure-cooked beef. J. Agric. Food Chem. 1973, 21, 873-876.
19. Yu, T. H.; Ho, C.-T. Volatile Compounds Generated from Thermal Reactions of Methionine and Methionine Sulfoxide with or without Glucose. J. Agric. Food Chem. 1995, 43, 1641-1646.
20. Zhang, Y.; Ho, C.-T. Comparison of the volatile compounds formed from the thermal reaction of glucose with cysteine and glutathione. J. Agric. Food Chem. 1991, 39, 760-763.
21. Zhang, Y.; Chien, M.; Ho, C.-T. Comparison of the volatile compounds obtained from thermal degradation of cysteine and glutathione in water. J. Agric. Food Chem. 1988, 36, 992-996.