Kinetics of the formation of methional, dimethyl disulfide, and 2-acetylthiophene via the Maillard reaction
1994
Chan, F. | Reineccius, G.A.
Strecker aldehydes are quantitatively the major products of the Maillard reaction. In addition to their intrinsic flavor, they are very reactive and participate in numerous reactions that make additional contributions to flavor development in foods. There is a lack of information on the reaction kinetics of these Strecker aldehydes as well as other flavor compounds. Thus a kinetic study on the formation of methional and two secondary products (dimethyl disulfide and 2-acetylthiophene) from the reaction of amino acids (0.075 mole) and glucose (0.5 mole) in aqueous model systems was conducted. Systems were heated at temperatures from 75 to 115 degrees C at times from 5 min. to 7.5 h and pH's of 6, 7, and 8. Kinetic data are presented and discussed.
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