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

59 Citations (Scopus)

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

Fingerprint

thermal degradation
volatile compounds
Glutathione
Cysteine
cysteine
glutathione
Thiadiazines
Pyrolysis
Hot Temperature
Degradation
degradation
Water
frying
Isomers
aqueous solutions
isomers
water
Temperature
temperature
compound 17

All Science Journal Classification (ASJC) codes

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

Cite this

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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.",
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Comparison of the volatile compounds obtained from thermal degradation of cysteine and glutathione in water. / Zhang, Yuangang; Ho, Chi-Tang; Chien, Mingjien.

In: Journal of Agricultural and Food Chemistry, Vol. 36, No. 5, 01.09.1988, p. 992-996.

Research output: Contribution to journalArticle

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