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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2009.2
- 수록면
- 66 - 72 (7page)
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An aqueous ribose-cysteine model system (initial pH 5.6) was conventionally heated to the same browning at varying temperatures (120-180℃), supercritical carbon dioxide (SC-CO₂, 20 ㎫) was also applied on the same matrices for same periods at each temperature and about 20% reduction of the absorbance at 420 ㎚ was observed as compared with sole thermal treatment. The headspace volatiles from Maillard reaction mixtures were analyzed by solid-phase microextraction (SPME) in combination with gas chromatography and mass spectrometry (GC-MS), and predominated with sulfur containing compounds, such as thienothiophenes, polysulfur alicyclics, thiols, and disulfides. Reaction temperature exhibited complex effects on volatiles formation and those effects became further complicated by the SC-CO₂ treatment. The formation of noncarbonyl polysulfur heterocyclic compounds and thienothiophenes was generally favored at high temperatures. Most volatiles were inhibited in SC-CO₂ as compared with thermal treatment alone, however, the well-known meaty aromatic compounds, such as thiols and disulfides, were obviously enhanced.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgment
References
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UCI(KEPA) : I410-ECN-0101-2013-573-000856434