Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 4, 2001, Pages 1885-1894

  Ames, Jennifer M ^a   Guy, Robin C E ^b   Kipping, Gary J ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b CAMPDEN BRI   (United Kingdom)

Author keywords

2 methyl 3 furanthiol; Cysteine; Extrusion cooking; Glucose; Maillard reaction; pH; Temperature; Volatiles, 2 furanmethanethiol; Xylose

Indexed keywords

CYSTEINE; FURAN DERIVATIVE; GLUCOSE; PYRAZINE DERIVATIVE; REDUCING AGENT; STARCH; SUGAR; SULFUR DERIVATIVE; THIAZOLE DERIVATIVE; THIOPHENE DERIVATIVE; XYLOSE;

ARTICLE; CHEMICAL ANALYSIS; COOKING; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PH; TEMPERATURE;

CYSTEINE; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSE; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; OXIDATION-REDUCTION; STARCH; TEMPERATURE; VOLATILIZATION; XYLOSE;

EID: 0034876817     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0012547     Document Type: Article

References (4)

1. Sadafian, A.; Crouzet, J. Aroma compounds retention during extrusion-cooking. In Frontiers of Flavor; Charalambous, G., Ed.; Elsevier: Amsterdam, The Netherlands, 1987; pp 623-637.
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3. Whitfield, F. B.; Mottram, D. S.; Brock, S.; Puckey, D. J.; Salter, L. J. Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose. J. Sci. Food Agric. 1988, 42, 261-272.
4. 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.