Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems.
Mixtures of glycine, glucose, and starch were extrusion cooked using sodium hydroxide at 0, 3, and 6 g/L of extruder water feed, 18% moisture, and 120, 150, and 180 degrees C target die temperatures, giving extrudates with pH values of 5.6, 6.8, and 7.4. Freeze-dried equimolar solutions of glucose and glycine were heated either dry or after equilibration to approximately 13% moisture at 180 degrees C in a reaction-tube system designed to mimic the heating profile in an extruder. Volatile compounds were isolated onto Tenax and analyzed by gas chromatography-mass spectrometry. For the extrudates, total yields of volatiles increased with decreasing pH at 180 degrees C, reached a maximum at pH 6.8 at 150 degrees C, and increased with increasing pH at 120 degrees C. Amounts increased with temperature at all pH values. Pyrazines were the most abundant class for all sets of conditions (54-79% of total volatiles). Pyrroles, ketones, furans, oxazoles, and pyridines were also identified. Yields of volatiles from the reaction-tube samples increased by >60% in the moist system. Levels of individual classes also increased in the presence of moisture, except pyrazines, which decreased approximately 3.5-fold. Twenty-one of the compounds were common to the reaction-tube samples and the extrudates.
Ames
J M
JM
School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom. j.m.ames@afnovell.reading.ac.uk
Guy
R C
RC
Kipping
G J
GJ
D003296:Cooking / Q000379:methods; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D005947:Glucose / Q000737:chemistry*; D005998:Glycine / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction; D008956:Models, Chemical; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D014835:Volatilization; D014867:Water
D014867:Water; D013213:Starch; D005947:Glucose; D005998:Glycine