Volatile compounds produced from monosodium glutamate in common food cooking.
A mixture of soybean oil and/or water, sugar and/or monosodium glutamate (MSG) was water-boiled or oil-heated at 100, 120, 140, 160, or 170 degrees C, respectively, and volatile compounds produced were isolated by solid-phase microextraction and then identified by GC and GC/MS. Oxidative thermal degradation products of fatty acids (OTDPFA) were the major volatile compounds detected for all water-boiled samples. When MSG and sugar were heated together, 2, 5-dimethyl pyrazine and methyl pyrazine were also detected at or after 160 min heating. Water added in soybean oil increased OTDPFA production. In oil-heated samples of soybean oil alone, soybean oil with MSG, and soybean oil with sugar, OTDPFA were also the major compounds found. The samples containing MSG also produced 2-pyrrolidone, and the samples containing sugar also produced furfural and 5-hydroxy methyl furfural. The samples containing soybean oil, sugar, and MSG produced 23 pyrazines, OTDPFA, and gamma-butyrolactone as the major volatile compounds. The contents of OTDPFA were lower in MSG plus sugar and MSG-added samples, and it is postulated that antioxidant activities were produced in cooking.
Wu
C M
CM
Tingyi (Cayman Island) Holding Corp., TEDA Tianjin, China. cmwu@tinghsin.com.cn
Wang
Z
Z
Wu
Q H
QH
D002849:Chromatography, Gas / Q000379:methods; D003296:Cooking; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006358:Hot Temperature; D012970:Sodium Glutamate / Q000737:chemistry*; D013024:Soybean Oil; D013395:Sucrose; D014867:Water
D014867:Water; D013395:Sucrose; D013024:Soybean Oil; D012970:Sodium Glutamate