Influence of Glutathione Oxidation and pH on Thermal Formation of Maillard-Type Volatile Compounds

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 6, 1998, Pages 2260-2265

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

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Glutathione; Glutathionesulfonic acid; Oxidation; pH; Sulfur containing

Indexed keywords

EID: 0012048064     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf971111t     Document Type: Article

References (29)

1. Baltes, W.; Song, C. New aroma compounds in wheat bread. In Thermally Generated Flavors: Maillard, Microwave, and Extrusion Process; Parliment, T. H., Morello, M. J., McGorrin, R. J., Eds.; American Chemical Society. Washington, DC, 1994; pp 192-205.
2. Blank, I.; Schieberle, P. Analysis of the seasoning-like flavour substances of commercial lavage extract (Levisticum officinale Koch). J. Flavor Fragrances 1993, 8, 191-195.
3. Fagerson, I. S. Thermal degradation of carbohydrates. A review. J. Agric. Food Chem. 1969, 17, 747.
4. Farmer, L. J.; Patterson, R. L. S. Compounds contributing to meat flavor. Food Chem. 1991, 40, 201-205.
5. Feather, M. S. Some aspects of the chemistry of nonenzymatic browning. (Maillard Reaction). 1. In Chemical Changes in Food during Processing; Richarson, T., Finley, J. W., Eds.; Van Nostrand Reinhold: New York, 1985; p 289.
6. Feather, M.; Harris, J. Dehydration reaction of carbohydrates. Adv. Carbohydr. Chem. 1973, 28, 161-224.
7. Finley, J.; Wheller, E. L.; Witt, S. C. Oxidation of glutathione by hydrogen peroxide and other oxidizing agents. J. Agric. Food Chem. 1981, 29, 403.
8. Hofmann, T.; Schieberle, P. Evaluation of the key odorants in the thermally treated solution of ribose and cysteine by aroma extract dilution techniques. J. Agric. Food Chem. 1995, 43, 2187-2194.
9. Hofmann, T.; Schieberle, P. Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution techniques. J. Agric. Food Chem. 1997, 45, 898-906.
10. Janney, C. G.; Hale, K. K. The identification of fried chicken volatiles by gas chromatographic and mass spectral analysis Poult. Sci. 1974, 53, 1758.
11. Johnson, R. R.; Alford, E. D.; Kinzer, G. W. Formation of sucrose pyrolysis products. J. Agric. Food Chem. 1969, 17, 22.
12. Kobayashi, N.; Fujimaki, M. On the formation of mercaptoacetaldehyde, hydrogen sulfide and acetaldehyde on boiling cysteine and carbonyl compounds. Agric. Biol. Chem. 1965, 29, 698.
13. Maga. J. A. The role of sulfur compounds in food flavor part II: thiophenes. CRC Cri. Rev. Food Sci. Nutr. 1975, 6, 244.
14. Merister, A.; Anderson, M. N. Glutathione. Annu. Rev. Biochem. 1983, 52, 711.
15. Mottram, D. S.; Madruga, M. S. Important sulfur-containing aroma volatiles in meat. In Sulfur Compounds in Foods; Mussinan, C. J., Keelan, M. E., Eds.; American Chemical Society: Washington, DC, 1994; pp 180-187.
16. Münch, P.; Hofmann, T.; Schieberle, P. Comparison of key odorants generated by thermal treatment of commercial and self-preprared yeast extracts: influence of the amino acid composition on odorant formation. J. Agric. Food Chem. 1997, 45, 1338-1344.
17. Mussinan, C. J.; Walradt, J. P. Volatile constituents of pressure cooked pork liver. J. Agric. Food Chem. 1974, 22, 827.
18. Nagodawithana W. T. Maillard and other flavor producing reactions. In Savory Flavors; Esteekay Associates: Milwaukee, WI, 1995; p 103.
19. Nixon, L. N.; Wang, E.; Johnson, C. B.; Birch, E. J. Nonacidic constituents of volatiles from cooked mutton. J. Agric. Food Chem. 1979, 27, 55-359.
20. Nonaka, M.; Black, D. R.; Pippen, E. L. Gas chromatographic and mass spectral analyses of cooked chicken meat volatiles. J. Agric. Food Chem. 1967, 15, 713.
21. Nursten, H. E. Recent developments in studies of the Maillard reaction. Food Chem. 1980, 6, 263.
22. Persson, T.; von Sydow, E. Aroma of canned beef: gas chromatographic and mass spectrometric analysis of the volatiles. J. Food Sci. 1973, 38, 377.
23. Schieberle, P. Primary odorants in popcorn. J. Agric. Food Chem. 1991, 39, 1141-1144.
24. Shu, C.-K.; Hagedorn, M. L.; Mookherjee, B. D.; Ho, C.-T. pH effect on the volatile components in the thermal degradation of cysteine. J. Agric. Food Chem. 1985, 33, 442-446.
25. Shu, C.-K.; Hagedorn, M. L.; Ho, C.-T. Two novel thiophenes identified from the reaction between cysteine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone. J. Agric. Food Chem. 1986, 34, 344-346.
26. Tai, C.-Y.; Ho, C.-T. Influence of cysteine oxidation on thermal formation of Maillard aromas. J. Agric. Food Chem. 1997, 45, 3586-3589.
27. Tressl, R.; Silwar, R. Investigation of sulfur-containing components in roasted coffee. J. Agric. Food Chem. 1981, 29, 1078-1082.
28. Zheng, Y.; Ho, C.-T. Kinetics of the release of hydrogen sulfide from cysteine and glutathione during thermal treatment. In Sulfur Compounds in Foods; Mussinan, C. J., Keelan, M. E., Eds.; American Chemical Society: Washington, DC, 1994; pp 138-146.
29. Zheng, Y.; Brown, S.; Walter, L. O.; Mussinan, C.; Ho, C.-T. Formation of sulfur-containing flavor compounds from reactions of furaneol and cysteine, glutathione, hydrogen sulfide, and alanine/hydrogen sulfide. J. Agric. Food Chem. 1997, 45, 894-897.