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Maillard reaction between cystiene and ribose for meat flavor [electronic resource].

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El-Saied, H. M

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Language: English Summary language: Arabic Description: p.263-266Other title:

تفاعل ميلارد بين الحامض الاميني سستئين و سكر الريبوز من اجل نكهة اللحم [Added title page title]

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Zagazig journal of agricultural research, 2005 v. 32 (1) [electronic resource].

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In: Zagazig Journal of Agricultural Research 2005.v.32(1)Summary: The volatiles produced from a phosphate-buffered solution (pH 5.7) of cysteine and ribose heated at 140 0 C for 1hr, were isolate by head space in combination with gas chromatography - mass spectrometry (HS-GC-MS). Data indicated ttat sulfur aroma compounds in a system containing cysteine and ribose play a significant role in the formation ofthat aroma compounds such as, 2methy1- 3 furanthiol and 2-furanthioI. On the other hand, all carbon atoms in 3-thiophenethiol stemmed from cysteine. Over 100 aroma compounds were generated from that reaction. These compounds are essentiai in meat flavor (aroma).

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The volatiles produced from a phosphate-buffered solution (pH 5.7) of cysteine and ribose heated at 140 0 C for 1hr, were isolate by head space in combination with gas chromatography - mass spectrometry (HS-GC-MS). Data indicated ttat sulfur aroma compounds in a system containing cysteine and ribose play a significant role in the formation ofthat aroma compounds such as, 2methy1- 3 furanthiol and 2-furanthioI. On the other hand, all carbon atoms in 3-thiophenethiol stemmed from cysteine. Over 100 aroma compounds were generated from that reaction. These compounds are essentiai in meat flavor (aroma).

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