ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Solutions of glycine, glutamic acid, lysine, methionine, and phenylalanine adjusted to pH 6.5 were reacted separately with glucose, fructose, maltose, and sucrose at 100 and 180°C. Some of the aromas generated were reminiscent of foods, whereas others were distinctly unpleasant. Ethanal, propanal, acetone, isobutanal, aerolein, butanal, 2-butanone, 2,3-butane-dione, erotanal, 2-pentanone, and heptanal were identified as end products in one or more of the 20 mixtures. The glutamic acid-glucose mixture was also heated at 100 and 180°C after being adjusted to pH 5.0 and 8.0. Of the compounds above, isobutanal and heptanal were not formed. Pentaual was formed at 100° but not at 180°C. A synthetic potato medium containing glucose and glutamic acid heated at 100°C yielded ethanal, propanal, acetone, butanal, 2-butanone, 2,3-butanedione, and crotonal. A potato extract heated at 180° differed from the synthetic potato medium heated at 100° in the products formed. Not formed were 2-butanone and 2,3-butauedione; pentanal, heptanal and hexen-l-al were formed. In all, 85 carbonyls were detected in the various mixtures or substrates.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1966.tb00505.x
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