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KMID : 1007520000090030133
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Food Science and Biotechnology
2000 Volume.9 No. 3 p.133 ~ p.138
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Contribution of 2 , 4 - Decadienal and Fish Oil to Volatile Formation in the Maillard Reaction of Taurine with Xylose
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Ho, Chi Tang
Choi, Byeong Dae/Lee, Jae Joon/Kang, Seok Joong
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Abstract
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Thermal aqueous model systems have been used to study the effect of fish flavor masking on the interaction of S-containing amino acid, fish lipids and sugar. The model systems containing 2,4-decadienal or sardine oil mixed with taurine/xylose in an aqueous solution were reacted at pH 7.5 in a closed sample cylinder at 180℃ for 1 hr. The volatile compounds generated were isolated using a methylene chloride and analyzed through GC and GC-MS. Taurine without xylose reaction products produced no odor. The isolate from the interaction of taurine and xylose possessed a sweet, caramel-like burnt characteristic. The model system containing 2,4-decadienal showed higher browning effect than that with sardine oil at the same temperature. The isolate from the interaction of 2,4-decadienal and taurine/ xylose possessed sesame flavor with fish-like characteristic, while that of sardine oil and taurine/xylose possessed only fish-like characteristic. A total of 66 volatile compounds were identified from these four systems. The 2-furfural was the most abundant volatile compound of taurine/xylose, taurine/xylose/2,4-decadienal, and taurine/ xylose/sardine oil reaction systems. These thermal mixtures contained furan derivatives, N-containing heterocyclic compounds and hydrocarbons, but pyrroles, pyridines, and S-containing compounds were not detectable.
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