FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (8): 213-217.doi: 10.7506/spkx1002-6630-20180420-271

• Composition Analysis • Previous Articles     Next Articles

Analysis and Formation Mechanism of Volatile Flavor Substances in Maillard Reaction Products from L-Arabinose and Amino Acid

FENG Tao, ZHAO Yu, ZHANG Zhiwen, ZHUANG Haining, SONG Shiqing, YAO Lingyun, SUN Min, XU Zhimin   

  1. 1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; 2. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; 3. Department of Food Science, Louisiana State University, Baton Rouge 70802, USA
  • Online:2019-04-25 Published:2019-05-05

Abstract: The aroma of sweet flavorings derived from reaction of L-arabinose is soft and rich. The use of these flavorings in foods gives a natural and full-bodied aroma. In this research, in order to generate sweet flavorings, L-arabinose was reacted separately with alanine, glycine, threonine, and serine. The volatile flavor compounds of sweet flavorings were analyzed by solid-phase micro-extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the reaction of L-arabinose with each of the amino acids produced 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine, with strong roasted and cocoa aromas. The reaction of L-arabinose with threonine produced menthol, a green aroma compound. The reaction of L-arabinose with alanine produced the floral and fruity aroma compound 5-indanol.

Key words: L-arabinose, alanine, glycine, threonine, serine, Maillard reaction, gas chromatography-mass spectrometry

CLC Number: