Volatile Compounds Generated in Serine-Monosaccharide Model Systems

Jianhong Chen, Chi Tang Ho

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

Abstract

The model Maillard reactions of serine-ribose (S-R) and serine-glucose (S-G) were studied. The reactions were conducted in a pH 8 aqueous solution at 160 °C for 2 h. Three times more volatiles were generated in the S-R system than in the S-G system, and in total, 37 compounds were identified in the two reaction systems. Some novel pyrazines were formed in both reaction solutions. In the serine-ribose system, the identified pyrazines were 2-(2-furfuryl)pyrazine, 2-(2-furfuryl)-5(and 6)-methylpyrazine, and 2-(2-furfuryl)-3,5-dimethylpyrazine. In the serine-glucose system, 2-[5-(hydroxymethyl)-2-furfuryl]-3,5-dimethylpyrazine was the only identified bicyclic pyrazine compound. To confirm the formation of these pyrazine compounds, they were prepared in a model reaction involving acetol, ammonium acetate, and corresponding aldehydes. In such model reaction systems, we also prepared 2-(2-thienylmethyl)-3,5(and 3,6)-dimethylpyrazine and 2-(2-pyrrylmethyl)-3,5(and 3,6)-dimethylpyrazine. Mass spectra of some compounds were reported for the first time.

Original languageEnglish (US)
Pages (from-to)1518-1522
Number of pages5
JournalJournal of agricultural and food chemistry
Volume46
Issue number4
DOIs
StatePublished - Apr 1998

All Science Journal Classification (ASJC) codes

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

Keywords

  • Acetol
  • Aldehyde
  • Flavor
  • Furfuryl
  • Glucose
  • Maillard
  • Pyrazine
  • Ribose
  • Roasty
  • Serine
  • Volatile

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