Influence of Cysteine Oxidation on Thermal Formation of Maillard Aromas

Chao Ying Tai, Chi Tang Ho

Research output: Contribution to journalArticle

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Abstract

Cysteic acid and cysteinesulfinic acid, which are oxidized forms of reduced cysteine, were heated separately with D-glucose in an aqueous system of pH 6 at 160 °C for 2 h. The reaction products were extracted and analyzed. Among the identified compounds, pyrazines and furans are the most predominant compounds and no or only trace amounts of sulfur-containing compounds were identified in these two reaction systems. In the same reaction condition, the reduced cysteine and D-glucose produced mainly sulfur-containing compounds; no pyrazines were found in this system. The reaction mass of cysteic acid and D-glucose possessed smoky, nutty, and yeasty aromas, while cysteinesulfinic acid with D-glucose generated a strong coffee note. The reduced cysteine with glucose produced onion and garlic, as well as slightly meaty and sulfury, flavors.

Original languageEnglish (US)
Pages (from-to)3586-3589
Number of pages4
JournalJournal of agricultural and food chemistry
Volume45
Issue number9
DOIs
StatePublished - Sep 1997

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All Science Journal Classification (ASJC) codes

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

Keywords

  • Cysteic acid
  • Cysteine
  • Cysteinesulfinic acid
  • Maillard aromas
  • Oxidation

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