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Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media
Yu, Xiangying1,2; Zhao, Mingyue1; Hu, Jun1; Zeng, Shitong1
KeywordMaillard Reaction Volatile Compounds Reaction Media Factor Analysis Dpph Radical Scavenging Activity
Source PublicationFOOD CHEMISTRY
2012-08-15
DOI10.1016/j.foodchem.2012.01.116
Volume133Issue:4Pages:1394-1401
Indexed BySCI
SubtypeArticle
WOS HeadingsScience & Technology ; Physical Sciences ; Life Sciences & Biomedicine
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS KeywordMAILLARD REACTION ; L-CYSTEINE ; SYSTEMS ; GLYCINE ; 2-HYDROXY-2-CYCLOPENTEN-1-ONES ; TRIGLYCINE ; DIGLYCINE ; AROMA ; ACID ; MS
AbstractVolatile compounds prepared by heating glucose-tyrosine and glucose-histidine models in water-ethanol and water-glycerol media were studied under different water contents (0%, 25%, 50%, 75%, 100%, v/v). Aliphatic compounds, cyclopentenones, pyrazines, furans, furanones and pyrones were identified by GC-MS and analysed by factor analysis which showed that the presence of ethanol or glycerol in water could result in the increase of most volatile compounds in the Maillard reaction with the higher amount of volatile compounds formed in water-ethanol media, especially in the 50% ethanol medium. The measurement of antioxidant activity revealed that volatile MRPs prepared in water-ethanol media showed greater DPPH radical scavenging activity than those in water-glycerol media with the maximal DPPH radical scavenging activity observed in 100% ethanol medium for the glucose-tyrosine model and in 75% ethanol medium for the glucose-histidine model. Hence, water-ethanol medium could be used to promote the formation of volatile compounds, especially those with antioxidant activity. (C) 2012 Elsevier Ltd. All rights reserved.
Language英语
WOS IDWOS:000303847400039
Citation statistics
Cited Times:6[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://cas-ir.dicp.ac.cn/handle/321008/138004
Collection中国科学院大连化学物理研究所
Affiliation1.CNTC, Zhengzhou Tobacco Res Inst, Lab Flavour & Fragrance, Zhengzhou 450001, Peoples R China
2.Chinese Acad Sci, Dalian Inst Chem Phys, CAS Key Lab Separat Sci Analyt Chem, Dalian, Peoples R China
Recommended Citation
GB/T 7714
Yu, Xiangying,Zhao, Mingyue,Hu, Jun,et al. Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media[J]. FOOD CHEMISTRY,2012,133(4):1394-1401.
APA Yu, Xiangying,Zhao, Mingyue,Hu, Jun,&Zeng, Shitong.(2012).Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media.FOOD CHEMISTRY,133(4),1394-1401.
MLA Yu, Xiangying,et al."Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media".FOOD CHEMISTRY 133.4(2012):1394-1401.
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