Effects of pH on Formation of Aroma Volatiles in Model System of Arabinose/Cysteine Formation

Abstract

Abstract: Effects of pH on the formation of volatile and semi-volatile substances in the Maillard reaction systems of arahinose/ cysteine were analyzed and compared by the method of headspace-solid microextraction associated with gas chromatography- mass spectrography.It was found that neutral and weak acid conditions are advantageous to the production of aroma compounds. The relative yield of aroma compounds is lower in strong acid condition than in former condition.The basic condition is advantageous to produce heterocyclic compounds which contain nitrogen,oxygen or sulfur atom.Since the yield of votatiles of pH9 system is the lowest,the absolute yield of every aroma compound is not high.In addition,we should pay attention to that there are a large number of benzene derivatives in the system of pH9,some of which are harmful.

Key words: arabinose/cysteine model system, pH, volatile substances, aroma compound

HOU Ya-Long, CHEN Zheng-Xing, LUO Chang-Rong, WANG Guang-Yu. Effects of pH on Formation of Aroma Volatiles in Model System of Arabinose/Cysteine Formation[J]. FOOD SCIENCE, 2007, 28(4): 87-91.

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Effects of pH on Formation of Aroma Volatiles in Model System of Arabinose/Cysteine Formation

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