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KMID : 1007519980070020122
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Food Science and Biotechnology
1998 Volume.7 No. 2 p.122 ~ p.126
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The Study on the Formation of Sulfur - Containing Compounds Responsible for Meat Flavor Generated by the Maillard Reaction
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Yoo, Seung Seok
Kim, Jung Han/Min, Seung Sik
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Abstract
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The formation of sulfur containing heterocyclic compounds that contribute to meat flavor was investigated. To find out how sulfur containing amino acid influence flavor profile, and affect distribution of sulfur containing heterocycles under various reaction conditions, volatiles were selectively isolated and then individually analyzed by gas chromatography and gas chromatography-mass spectrometry. A total of eighteen heterocycles were identified, of which thiophenes and thiazoles were predominant sulfur containing compounds. From the twelve model systems, different amount of the same thiophenes and thiazoles were found. It was showed that the total yield of sulfur containing heterocycles were highest in the reaction mixture of 50% moisture, followed by 40% and 60%, even though the yield of individual thiazoles and thiophenes varied with the content of moisture used. Higher amounts of complicated heterocycles were generated at the higher reaction temperature, whereas the yield of simple heterocycles decreased. The results also clearly demonstrated most sulfur containing heterocycles, except 2,4-dimethylthiazole, were generated in much higher amounts as the reaction time extended.
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KEYWORD
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