Abstract:

Effects of primary lipid oxidation products of aliphatic aldehydes on volatile sulfur-containing compounds in Maillard reaction system consisting of L-cysteine and D-glucose were investigated. The reaction system containing L-cysteine and Dglucose reacted at 140 ℃ for 1 h and 29 kinds of sulfur-containing volatile compounds were identified by GC-MS analysis including 13 kinds of thiophenes, 7 kinds of thiazoles and 9 kinds of thiols and sulfides. Thiophenes represent the majority of volatile compounds and two new kinds of 2-alkyl thiazolidines and long chain aliphatic thiols were formed in addition of aliphatic aldehyde to reaction system. Significant reductions were found in the concentrations of sulfur-containing volatile compounds in the original reaction system while the contents of 4-hydroxy-2,5-dimethyl-3(2H)-thiophenone flavoring roast and caramel increased. The total amount of thiophenes decreased slightly and thiazoles increased. No changes in the amount of thiols and sulfides were observed. The presence of aliphatic aldedydes had less effect on the total amount of all sulfur-containing volatile compounds.

Key words: Maillard reaction, glucose, cysteine, aliphatic aldehydes, sulfur-containing compounds