Volatile Products Formed from L-Cysteine and Dihydroxyacetone Thermally Treated in Different Solvents(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
Equimolecular amounts of L-cysteine and dihydroxyacetone were heated at 110℃ for 3hr in different solvent systems such as deionized water, glycerine, or triglyceride. The resulting mixtures were vacuum steam-distilled and each distillate was extracted with ethyl ether. The volatiles in the ether extracts were analyzed by gas chromatography and gas chromatography-mass spectrometry. Differences in the quality and quantity of volatiles formed in the systems were observed. Pyrazines, thiazoles, thiophenes, and some other sulfur-containing compounds were identified in the volatiles. Dimethylpyrazines were formed as major volatiles in the glycerine and triglyceride systems but were minor in the water system. 2-Acetylthiazole in the triglyceride system and 2-acetylthiophene in the glycerine system were secondary abundant products. In the water system, 1-mercapto-2-propanone was found as a major volatile compound. and thiophenes as the next dominants.
- 社団法人日本農芸化学会の論文
- 1990-07-23
著者
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Takagi Y
Saga Univ. Saga Jpn
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Takagi Yoshikazu
Technical Research Center T. Hasegawa Co. Ltd.
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Yanai Tetsuya
Technical Research Center T. Hasegawa Co. Ltd.
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Hayashi K
Kawasaki Research Center T. Hasegawa Co. Ltd.
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Yanai Tetsuya
Kawasaki Research Center T. Hasegawa Co. Ltd.
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YAJIMA Izumi
Kawasaki Research Center, T. Hasegawa Co., Ltd.
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HAYASHI Kazuo
Kawasaki Research Center, T. Hasegawa Co., Ltd.
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OKUMURA Joji
Kawasaki Research Center, T. Hasegawa Co., Ltd.
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Okumura Joji
Kawasaki Research Center T. Hasegawa Co. Ltd.
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Yajima Izumi
Kawasaki Research Center T. Hasegawa Co. Ltd.
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