Effect of Cu2+ on ascorbic acid - methionine pattern is formed by the reaction of aroma compounds

被引：0

作者：

Peng, Fan ^{[1
]}

Yang, Xiaohong ^{[1
]}

机构：

[1] Sci & Technol Hubei Univ Nationalities, Enshi 445000, Hubei, Peoples R China

来源：

FRONTIERS OF CHEMICAL ENGINEERING, METALLURGICAL ENGINEERING AND MATERIALS II | 2013年 / 803卷

关键词：

Maillard; Cu2+; ascorbic acid; nnethionine; aroma compounds;

D O I：

10.4028/www.scientific.net/AMR.803.103

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Using solid phase microextraction - Gas Chromatography - mass spectrometry (SPME-GC-MS) technique to acid and methionine bad blood (ASA-Met) analysis of the reaction products, the influence of Cu2+ on the model reaction flavor compounds form effect. 27 flavour compounds thiophene, furan, pyrazine, sulfur and other compounds, were identified, including sulfur compounds, such as aliphatic cyclic sulfides, sulfide, thiophene, pyrazine as main components. Cu2+ was added to the reaction mode, on the one hand, sulfur-containing compounds yield increased significantly; on the other hand, increasing the thiophene, pyrazine compound types, yield increase.

引用

页码：103 / 107

页数：5

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