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题名: Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media
作者: Yu, Xiangying1, 2;  Zhao, Mingyue1;  Hu, Jun1;  Zeng, Shitong1
关键词: Maillard reaction ;  Volatile compounds ;  Reaction media ;  Factor analysis ;  DPPH radical scavenging activity
刊名: FOOD CHEMISTRY
发表日期: 2012-08-15
DOI: 10.1016/j.foodchem.2012.01.116
卷: 133, 期:4, 页:1394-1401
收录类别: SCI
文章类型: Article
WOS标题词: Science & Technology ;  Physical Sciences ;  Life Sciences & Biomedicine
类目[WOS]: Chemistry, Applied ;  Food Science & Technology ;  Nutrition & Dietetics
研究领域[WOS]: Chemistry ;  Food Science & Technology ;  Nutrition & Dietetics
英文摘要: Volatile 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.
关键词[WOS]: MAILLARD REACTION ;  L-CYSTEINE ;  SYSTEMS ;  GLYCINE ;  2-HYDROXY-2-CYCLOPENTEN-1-ONES ;  TRIGLYCINE ;  DIGLYCINE ;  AROMA ;  ACID ;  MS
语种: 英语
WOS记录号: WOS:000303847400039
Citation statistics: 
内容类型: 期刊论文
URI标识: http://cas-ir.dicp.ac.cn/handle/321008/138004
Appears in Collections:中国科学院大连化学物理研究所_期刊论文

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作者单位: 1.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:
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.
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