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KMID : 0380619880200020157
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 2 p.157 ~ p.163
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Formation of Volatile Compounds from Maillard Reaction of D - Glucose with DL - Alanine in Propylene Glycol Solution
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김영희/Kim, Young Hoi
김옥찬/이정일/양광규/Kim, Ok Chan/Lee, Jung Il/Yang, Kwang Ku
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Abstract
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The volatile compounds produced from the browning reaction of 0.5M DL-alanine and 0.5M D-glucose mixture using propylene glycol as a reaction medium were analysed by gas chromatography and gas chromatography-mass spectrometry and effects of temperature(100℃, 120℃, 140℃) and time(20min, 2hours) on the formation of volatile compounds were investigated. Browning reaction were rapidly increased as the reaction temperature and time increased. From methylene chloride extracts, twenty six compounds, including 7 alkyl pyrazines. 4 pyrroles, 3 furans, 1 furanone and 11 miscellaneous compounds were identified. The relative amounts of pyrazines, pyrroles and furans were markedly increased as reaction temperature and time increased. The results showed that caramel-like and burnt sugar-like aroma produced by alanine -glucose reaction must be mainly comprised of nitrogeneous heterocyclic such as pyrazines, pyrroles and oxygen heterocyclic compounds such as 2-hy-droxy-3-methyl-2-cyclopenten-1-one and 2,5-dimethyl-4-hydroxy-3(2H)-furanone.
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KEYWORD
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