Comparison of the volatile compounds obtained from thermal degradation of cysteine and glutathione in water

Yuangang Zhang, Chi Tang Ho, Mingjien Chien

Research output: Contribution to journalArticle

60 Scopus citations

Abstract

The thermal degradation of both cysteine and glutathione was studied in a closed model system. Aqueous solutions of each reactant were adjusted to pH 7.5 and heated at 180 °C, representing frying temperature. From the degradation of cysteine, 34 volatile compounds were identified and the major products were 2, 4, 6-trimethylperhydro-1, 3, 5-thiadiazine and 2, 4, 6-trimethylperhydro-1, 3, 5-dithiazine. Of the 17 compounds identified as products of glutathione degradation, the isomers of 3, 5-dimethyl-1, 2, 4-trithiolane were the major products.

Original languageEnglish (US)
Pages (from-to)992-996
Number of pages5
JournalJournal of agricultural and food chemistry
Volume36
Issue number5
DOIs
StatePublished - Sep 1 1988

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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