Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide

• Published in: Czech Journal of Food Sciences Vol. 28; no. 3; pp. 192 - 201
• Main Authors: Xu, H.,China Agricultural Univ., Beijing (China). Coll. of Food Science and Nutritional Engineering, He, W.,China Agricultural Univ., Beijing (China). Coll. of Food Science and Nutritional Engineering, Liu, X.,China Agricultural Univ., Beijing (China). Coll. of Food Science and Nutritional Engineering, Gao, Y.,China Agricultural Univ., Beijing (China). Coll. of Food Science and Nutritional Engineering
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2010; Czech Academy of Agricultural Sciences
• Subjects: AROMATIC COMPOUNDS; AZOTE; BROWNING; BRUNISSEMENT; CALENTAMIENTO; CARBON DIOXIDE; Catalysis; CHAUFFAGE; CHEMICAL REACTIONS; CHROMATOGRAPHIE EN PHASE GAZEUSE; CISTEINA; COMPOSE AROMATIQUE; COMPOSE HETEROCYCLIQUE; COMPOSE VOLATIL; COMPUESTO VOLATIL; COMPUESTOS AROMATICOS; COMPUESTOS HETEROCICLICOS; CROMATOGRAFIA DE GASES; CYSTEINE; DIOXIDO DE CARBONO; DIOXYDE DE CARBONE; ESPECTROMETRIA DE MASAS; GAS CHROMATOGRAPHY; HEATING; HETEROCYCLIC COMPOUNDS; High pressure; HIGH PRESSURE TECHNOLOGY; http://www.fao.org/aos/agrovoc#c_11097; http://www.fao.org/aos/agrovoc#c_12421; http://www.fao.org/aos/agrovoc#c_1302; http://www.fao.org/aos/agrovoc#c_15994; http://www.fao.org/aos/agrovoc#c_2084; http://www.fao.org/aos/agrovoc#c_24933; http://www.fao.org/aos/agrovoc#c_25191; http://www.fao.org/aos/agrovoc#c_28268; http://www.fao.org/aos/agrovoc#c_3524; http://www.fao.org/aos/agrovoc#c_3579; http://www.fao.org/aos/agrovoc#c_36742; http://www.fao.org/aos/agrovoc#c_4881; http://www.fao.org/aos/agrovoc#c_5192; http://www.fao.org/aos/agrovoc#c_622; http://www.fao.org/aos/agrovoc#c_6595; http://www.fao.org/aos/agrovoc#c_7731; Intermediates; MAILLARD REACTION; MASS SPECTROMETRY; MODELE; MODELOS; NITROGEN; NITROGENO; OSCURECIMIENTO; Pressure; Pressure effects; REACCION DE MAILLARD; REACCIONES QUIMICAS; REACTION CHIMIQUE; REACTION DE MAILLARD; Reaction products; RIBOSA; RIBOSE; SPECTROMETRIE DE MASSE; supercritical carbon dioxide (sc-co2); TECHNOLOGIE HAUTE PRESSION; TECNOLOGIA ALTA PRESION; THIOL; THIOLS; Thiophenes; TIOLES; VOLATILE COMPOUNDS; volatiles
• ISSN: 1212-1800; 1805-9317; 1805-9317
• DOI: 10.17221/189/2008-CJFS

An aqueous ribose-cysteine model system, heated at 140 deg C under supercritical carbon dioxide (SC-CO2) and supercritical nitrogen (SC-N2), was investigated with emphasis on the formation of volatile compounds. In general, SC-CO2 facilitated the overall intermediates accumulation while suppressing the advanced stage of browning. 3-Methyl-1, 2-dithian-4-one increased with increasing SC-CO2 pressure, and was always more concentrated than in the case of SC-N2-treatment. The formation of thiols, disulfides, and formyl substituted thiophenes was also promoted in SC-CO2-treated reaction products, while the effect of high pressure on the individual components followed different patterns. The reversible pH decrease and reinforced acid-base catalysis of 2, 3-enolisation by SC-CO2 could be attributed to the decreased browning and higher amounts of most intense meaty aromatic compounds.