Influence of Cysteine Oxidation on Thermal Formation of Maillard Aromas

Chao Ying Tai, Chi-Tang Ho

Research output: Contribution to journalArticle

28 Citations (Scopus)

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 - Jan 1 1997

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Cysteine
cysteine
cysteinesulfinic acid
Cysteic Acid
Hot Temperature
odors
oxidation
Pyrazines
heat
Glucose
Sulfur Compounds
cysteic acid
Oxidation
glucose
pyrazines
Sulfur
Furans
sulfur
Garlic
Acids

All Science Journal Classification (ASJC) codes

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

Cite this

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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.",
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Influence of Cysteine Oxidation on Thermal Formation of Maillard Aromas. / Tai, Chao Ying; Ho, Chi-Tang.

In: Journal of Agricultural and Food Chemistry, Vol. 45, No. 9, 01.01.1997, p. 3586-3589.

Research output: Contribution to journalArticle

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