Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars.
Aroma-active compounds formed during the thermal reaction between glutathione (GSH) and reducing sugars were analyzed by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O) with aroma extract dilution analysis (AEDA). Application of AEDA to glutathione Maillard reaction products (GSH MRPs) led to the identification of 19 aroma-active compounds in the thermal reaction of glutathione with glucose or fructose. In addition, the carbohydrate module labeling (CAMOLA) approach was also employed to elucidate the formation pathways for selected target sulfur aroma compounds, such as 5-methylthiophene-2-carbaldehyde and 3-methylthiophene-2-carbaldehyde, which have not been reported previously. The intact carbon skeleton of glucose via 3-deoxyhexosone is incorporated into 5-methylthiophene-2-carbaldehyde with the hydrogen sulfide of GSH. On the other hand, the formation of 3-methylthiophene-2-carbaldehyde may occur via the recombination of a C-4 sugar fragment and mercaptoacetaldehyde.
Department of Food Science and Technology, Ewha Womans University, Seoul 120-750, South Korea.
Sang Mi
SM
Lee
Ye-Jin
YJ
Jo
Young-Suk
YS
Kim
D005632:Fructose / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D005947:Glucose / Q000737:chemistry*; D005978:Glutathione / Q000737:chemistry*; D015416:Maillard Reaction; D010084:Oxidation-Reduction
D005632:Fructose; D005978:Glutathione; D005947:Glucose