Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media

	Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media
	Yu, Xiangying 1,2; Zhao, Mingyue 1; Hu, Jun 1; Zeng, Shitong 1
刊名	food chemistry
	2012-08-15
卷号	133 期号:4 页码:1394-1401
关键词	Maillard reaction Volatile compounds Reaction media Factor analysis DPPH radical scavenging activity
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.
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
关键词[WOS]	maillard reaction ; l-cysteine ; systems ; glycine ; 2-hydroxy-2-cyclopenten-1-ones ; triglycine ; diglycine ; aroma ; acid ; ms
收录类别	SCI
语种	英语
WOS记录号	WOS:000303847400039
公开日期	2015-11-10
内容类型	期刊论文
源URL	[http://159.226.238.44/handle/321008/138004]
专题	大连化学物理研究所_中国科学院大连化学物理研究所
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
推荐引用方式 GB/T 7714	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.
APA	Yu, Xiangying,Zhao, Mingyue,Hu, Jun,&Zeng, Shitong.(2012).Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media.food chemistry,133(4),1394-1401.
MLA	Yu, Xiangying,et al."Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media".food chemistry 133.4(2012):1394-1401.