Volatile nitrogen-containing compounds generated from Maillard reactions under simulated deep-fat frying conditions

被引：14

作者：

Chun, HK

Ho, CT

机构：

[1] Rutgers State Univ, Dept Food Sci, Cook Coll, New Brunswick, NJ 08903 USA

[2] Rural Dev Adm, Nat Rural Living Sci Inst, Kwonsun Gu, Suwon 441100, Kyung Gi Do, South Korea

来源：

JOURNAL OF FOOD LIPIDS | 1997年 / 4卷 / 04期

关键词：

D O I：

10.1111/j.1745-4522.1997.tb00096.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A total of 29 volatile nitrogen-containing compounds were identified from model systems containing glutamine, glutamic acid, asparagine and aspartic acid, respectively, with glucose under simulated deep-fat frying conditions in corn oil. Alkylpyrazines were the most important flavor compound generated. Glutamine, which released free ammonia easily under this condition gave the highest yield of alkylpyrazines. The profiles of pyrazines produced by each amino acid were significantly different In a glutamine system, 2-(2-furyl)pyrazine, 2-(2-furyl)-5-methylpyrazine and 2-(2-furyl)-6-methylpyrazine were the major compounds generated.

引用

页码：239 / 244

页数：6

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