Investigation of the Reaction between Ammonium Sulfide, Aldehydes, and α-Hydroxyketones or α-Dicarbonyls to Form Some Lipid-Maillard Interaction Products Found in Cooked Beef

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 9, 1997, Pages 3595-3602

  Elmore, J Stephen ^a   Mottram, Donald S ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

3 thiazolines; Alkylpyridines; Flavor; Lipids; Maillard reaction; Thiazoles

Indexed keywords

EID: 0001191501     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970065u     Document Type: Article

References (14)

1. Elmore, J. S.; Mottram, D. S.; Enser, M.; Wood, J. D. Novel thiazoles and 3-thiazolines in cooked beef aroma. J. Agric. Food Chem. 1997, 45, 3603-3607.
2. Farmer, L. J.; Mottram, D. S. Effect of cysteine and ribose on the volatile thermal degradation products of a triglyceride and three phospholipids. J. Sci. Food Agric. 1992, 60, 489-497.
3. Farmer, L. J.; Mottram, D. S. Lipid-Maillard interactions in the formation of volatile aroma compounds. In Trends in Flavour Research; Maarse, H., van der Heij, D. G., Eds.; Elsevier: Amsterdam, 1994; pp 313-326.
4. Fors, S. Sensory properties of volatile Maillard reaction products and related compounds. In The Maillard Reaction in Foods and Nutrition; Waller, G. R., Feather, M. S., Eds.; ACS Symposium Series 215; American Chemical Society: Washington, DC, 1983; pp 185-286.
5. Ho, C. T.; Carlin, J. T. Formation and aroma characteristics of heterocyclic compounds in foods. In Flavor Chemistry Trends and Developments; Teranishi, R., Buttery, R. G., Shahidi, F., Eds.; ACS Symposium Series 388; American Chemical Society: Washington, DC, 1989; pp 92-104.
6. Hwang, S.-S.; Carlin, J. T.; Bao, Y.; Hartman, G. J.; Ho, C.-T. Characterization of volatile compounds generated from the reactions of aldehydes with ammonium sulfide. J. Agric. Food Chem. 1986, 34, 538-542.
7. Jennings, W.; Shibamoto, T. Qualitative Analysis of Flavor and Fragrances by Glass Capillary Gas Chromatography; Academic Press: New York, 1980.
8. Mulders, E. J. Volatile components from the non-enzymatic browning reaction of the cysteine/cystine-ribose system. Z. Lebensm. Unters. Forsch. 1973, 152, 193-201.
9. Shu, C. K.; Mookerjee, B. D.; Bondarovich, H. A.; Hagadorn, M. L. Characterization of bacon odor and other flavor components from the reaction of isovaleraldehyde and ammonium sulfide. J. Agric. Food Chem. 1985, 33, 130-132.
10. Takken, H. J.; van der Linde, L. M.; de Valois, P. J.; van Dort, H. M.; Boelens, M. Reaction products of a-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.
11. Tang, J.; Jin, Q. Z.; Shen, G. H.; Ho, C. T.; Chang, S. S. Isolation and identification of volatile compounds from fried chicken. J. Agric. Food Chem. 1983, 31, 1287-1292.
12. Vernin, G.; Párkányi, C. Mechanisms of formation of heterocyclic compounds in Maillard and pyrolysis reactions. In Chemistry of Heterocyclic Compounds in Flavors and Aromas; Vernin, G., Eds.; Ellis Horwood: Chichester, U.K., 1982; pp 151-207.
13. Vernin, G.; Boniface, C.; Metzger, J.; Obretenov, J.; Kantasubrata, J.; Siouffi, A. M.; Larice, J. L.; Fraisse, D. Cinétique de formation et dégradation thermique des intermédiaires d'Amadori fruc-val (glucose + valine) et informatisation des données. Bull. Soc. Chim. Fr. 1987, 37, 681-694.
14. Werkhoff, P.; Bretschneider, W.; Emberger, R.; Güntert, M.; Hopp, R.; Köpsel, M. Recent developments in the sulfur flavor chemistry of yeast. Chem. Mikrobiol. Technol. Leb-ensm. 1991, 13, 30-57.