Effects of supercritical carbon dioxide on volatile formation from Maillard reaction between ribose and cysteine

Honggao Xu, Yanxiang Gao, Xuan Liu, Jian Zhao

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

BACKGROUND: Supercritical carbon dioxide (SC-CO2) technology is being used in an increasing number of food-manufacturing applications; however, its effect on the Maillard reaction is not well studied. The objective of this study was to investigate the effect of SC-CO2 treatment (140 °C, 40 MPa) on the Maillard reaction of an aqueous ribose-cysteine model system under varying pH conditions (5.6, 7.0 and 8.0), with emphasis on the formation of volatile compounds. RESULTS: SC-CO2 had a suppressing effect on the browning stages of the reaction under acidic and neutral pH conditions, while it appeared to have an accelerating effect at pH 8.0. Over 70 volatile compounds were positively identified from the headspace of the model system by gas chromatography-mass spectrometry. The volatiles were dominated by sulfur-containing compounds including thiophenes and fused bicyclic sulfur-containing compounds under all experimental conditions. Several compounds, including 2-methyl-3-furanthiol, 2-furanmethanethiol, 3-thiophenethiol, and 2-methyl-3-thiophenethiol, and one of the intermediates, furfural, were generated in much higher amounts in the SC-CO2-treated samples, especially at alkaline and neutral pH values. CONCLUSION: SC-CO2 treatment was inhibitory to the formation of most volatiles in the Maillard reaction, but enhanced the formation of some intermediates and well-known meaty flavoured compounds. Copyright © 2007 Society of Chemical Industry
Original languageEnglish
Pages (from-to)328-335
Number of pages8
JournalJournal of the Science of Food and Agriculture
Volume88
Issue number2
DOIs
Publication statusPublished - 2008

Fingerprint

Maillard Reaction
Ribose
ribose
Maillard reaction
Carbon Dioxide
Cysteine
cysteine
carbon dioxide
Sulfur Compounds
Furaldehyde
Thiophenes
volatile compounds
sulfur
thiophenes
Gas Chromatography-Mass Spectrometry
furfural
Technology
Food
headspace analysis
manufacturing

Cite this

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title = "Effects of supercritical carbon dioxide on volatile formation from Maillard reaction between ribose and cysteine",
abstract = "BACKGROUND: Supercritical carbon dioxide (SC-CO2) technology is being used in an increasing number of food-manufacturing applications; however, its effect on the Maillard reaction is not well studied. The objective of this study was to investigate the effect of SC-CO2 treatment (140 °C, 40 MPa) on the Maillard reaction of an aqueous ribose-cysteine model system under varying pH conditions (5.6, 7.0 and 8.0), with emphasis on the formation of volatile compounds. RESULTS: SC-CO2 had a suppressing effect on the browning stages of the reaction under acidic and neutral pH conditions, while it appeared to have an accelerating effect at pH 8.0. Over 70 volatile compounds were positively identified from the headspace of the model system by gas chromatography-mass spectrometry. The volatiles were dominated by sulfur-containing compounds including thiophenes and fused bicyclic sulfur-containing compounds under all experimental conditions. Several compounds, including 2-methyl-3-furanthiol, 2-furanmethanethiol, 3-thiophenethiol, and 2-methyl-3-thiophenethiol, and one of the intermediates, furfural, were generated in much higher amounts in the SC-CO2-treated samples, especially at alkaline and neutral pH values. CONCLUSION: SC-CO2 treatment was inhibitory to the formation of most volatiles in the Maillard reaction, but enhanced the formation of some intermediates and well-known meaty flavoured compounds. Copyright {\^A}{\circledC} 2007 Society of Chemical Industry",
keywords = "Carbon, Cysteine, Dioxide, Maillard, Ribose",
author = "Honggao Xu and Yanxiang Gao and Xuan Liu and Jian Zhao",
note = "Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Journal of the Science of Food and Agriculture. ISSNs: 0022-5142;",
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Effects of supercritical carbon dioxide on volatile formation from Maillard reaction between ribose and cysteine. / Xu, Honggao; Gao, Yanxiang; Liu, Xuan; Zhao, Jian.

In: Journal of the Science of Food and Agriculture, Vol. 88, No. 2, 2008, p. 328-335.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effects of supercritical carbon dioxide on volatile formation from Maillard reaction between ribose and cysteine

AU - Xu, Honggao

AU - Gao, Yanxiang

AU - Liu, Xuan

AU - Zhao, Jian

N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Journal of the Science of Food and Agriculture. ISSNs: 0022-5142;

PY - 2008

Y1 - 2008

N2 - BACKGROUND: Supercritical carbon dioxide (SC-CO2) technology is being used in an increasing number of food-manufacturing applications; however, its effect on the Maillard reaction is not well studied. The objective of this study was to investigate the effect of SC-CO2 treatment (140 °C, 40 MPa) on the Maillard reaction of an aqueous ribose-cysteine model system under varying pH conditions (5.6, 7.0 and 8.0), with emphasis on the formation of volatile compounds. RESULTS: SC-CO2 had a suppressing effect on the browning stages of the reaction under acidic and neutral pH conditions, while it appeared to have an accelerating effect at pH 8.0. Over 70 volatile compounds were positively identified from the headspace of the model system by gas chromatography-mass spectrometry. The volatiles were dominated by sulfur-containing compounds including thiophenes and fused bicyclic sulfur-containing compounds under all experimental conditions. Several compounds, including 2-methyl-3-furanthiol, 2-furanmethanethiol, 3-thiophenethiol, and 2-methyl-3-thiophenethiol, and one of the intermediates, furfural, were generated in much higher amounts in the SC-CO2-treated samples, especially at alkaline and neutral pH values. CONCLUSION: SC-CO2 treatment was inhibitory to the formation of most volatiles in the Maillard reaction, but enhanced the formation of some intermediates and well-known meaty flavoured compounds. Copyright © 2007 Society of Chemical Industry

AB - BACKGROUND: Supercritical carbon dioxide (SC-CO2) technology is being used in an increasing number of food-manufacturing applications; however, its effect on the Maillard reaction is not well studied. The objective of this study was to investigate the effect of SC-CO2 treatment (140 °C, 40 MPa) on the Maillard reaction of an aqueous ribose-cysteine model system under varying pH conditions (5.6, 7.0 and 8.0), with emphasis on the formation of volatile compounds. RESULTS: SC-CO2 had a suppressing effect on the browning stages of the reaction under acidic and neutral pH conditions, while it appeared to have an accelerating effect at pH 8.0. Over 70 volatile compounds were positively identified from the headspace of the model system by gas chromatography-mass spectrometry. The volatiles were dominated by sulfur-containing compounds including thiophenes and fused bicyclic sulfur-containing compounds under all experimental conditions. Several compounds, including 2-methyl-3-furanthiol, 2-furanmethanethiol, 3-thiophenethiol, and 2-methyl-3-thiophenethiol, and one of the intermediates, furfural, were generated in much higher amounts in the SC-CO2-treated samples, especially at alkaline and neutral pH values. CONCLUSION: SC-CO2 treatment was inhibitory to the formation of most volatiles in the Maillard reaction, but enhanced the formation of some intermediates and well-known meaty flavoured compounds. Copyright © 2007 Society of Chemical Industry

KW - Carbon

KW - Cysteine

KW - Dioxide

KW - Maillard

KW - Ribose

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EP - 335

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 2

ER -