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
-
Takagi Y
Saga Univ. Saga Jpn
-
Takagi Yoshikazu
Technical Research Center T. Hasegawa Co. Ltd.
-
Yanai Tetsuya
Technical Research Center T. Hasegawa Co. Ltd.
-
Hayashi K
Kawasaki Research Center T. Hasegawa Co. Ltd.
-
Yanai Tetsuya
Kawasaki Research Center T. Hasegawa Co. Ltd.
-
YAJIMA Izumi
Kawasaki Research Center, T. Hasegawa Co., Ltd.
-
HAYASHI Kazuo
Kawasaki Research Center, T. Hasegawa Co., Ltd.
-
OKUMURA Joji
Kawasaki Research Center, T. Hasegawa Co., Ltd.
-
Okumura Joji
Kawasaki Research Center T. Hasegawa Co. Ltd.
-
Yajima Izumi
Kawasaki Research Center T. Hasegawa Co. Ltd.
関連論文
- Stereoselective Synthesis of Methyl Epijasmonate(Organic Chemistry)
- Characterization of and Ethanol Hyper-production by Clostridium thermocellum I-1-B
- Synthesis of Both the Enantiomers of trans-Chrysanthenol and trans-Chrysanthenyl Acetate as the Characteristic Major Constituents of Kougiku
- Synthesis of All Four Possible Stereoisomers of 1-Phenyl-2,3-butanediol and Both Enantiomers of 3-Hydroxy-4-phenyl-2-butanone to Determine the Absolute Configuration of the Natural Constituents
- Simple Synthesis of Dehydrololiolide
- Synthesis of (±)-Methyl Epijasmonate and (±)-Methyl Cucurbate(Organic Chemistry)
- A Simple and Efficient Synthesis of (±)-Methyl Dihydroepijasmonate(Organic Chemistry)
- Reduced and Elevated Palmitic Acid Mutants in Soybean Developed by X-Ray Irradia-tion
- High Stearic Acid Soybean Mutant Induced by X-ray Irradiation
- High Oleic Acid Mutant in Soybean Induced by X-Ray Irradiation
- Primary Metabolic Pathway of Methylamine in Methylophaga sp. AA-30(Microbiology & Fermentation Industry)
- Sodium-dependent Growth of a Marine Methylotrophic Bacterium, Methylophaga sp. AA-30(Microbiology & Fermentation Industry)
- Use of Short-chain Amines and Amino Acids as Sole Sources of Nitrogen in a Marine Methylotrophic Bacterium, Methylophaga sp. AA-30(Microbiology & Fermentation Industry)
- Volatile Flavor Compounds of Myoga(Zingiber Mioga)(Food & Nutrition)
- Volatile Products Formed from L-Cysteine and Dihydroxyacetone Thermally Treated in Different Solvents(Food & Nutrition)
- Volatile Flavor Compounds of Some Kinds of Dried and Smoked Fish(Food & Nutrition)
- Changes in Volatile Flavor Compounds of Powdered Dried Bonito (Katsuobushi) during Storage(Food & Nutrition)
- Affinity of Procyanidins (Condensed Tannins) from the Bark of Rhaphiolepis umbellata for Proteins(Biological Chemistry)
- Isolation and Structures of Procyanidins(Condensed Tannins) from Rhaphiolepis umbellata(Organic Chemistry)
- Quinoxaline Derivatives Derived from Isomaltooligosaccharides with o-Phenylenediamine under Deoxygenated and Heated Alkaline Conditions(Analytical Chemistry)
- Quinoxalines Derived from D-Glucose and Maltose with o-Phenylene-diamine under Refluxed Conditions in Alkaline Media
- Effects of Reaction Time and Temperature on the Formation of Volatiled from L-Cysteine and Propanan Heated in a Triglyceride-Water System(Food & Nutrition)
- Volatile Products Formed from L-Cysteine and Propanal Thermally Treated in Triglyceride-Water Systems(Food & Nutrition)
- Influence of Water Content on the Formation of Volatiles from L-Cysteine and Dihydroxyacetone Heated in a Glycerine-Water System
- Volatile Components of Zinchoge Flower (Daphne odora Thunb.)
- Volatile Flavor Components of Kogyoku Apples
- Volatile Flavor Compounds of Boiled Buckwheat Flour
- Synthesis of Characteristic Flavor Constituents of Watermelon (Citrullus vulgaris) Essential Oil
- Volatile Flavor Components of Dried Bonito (Katsuobushi) I. On Basic, Acidic and Weak Acidic Fractions
- Volatile Flavor Components of Dried Bonito (Katsuobushi) II. From Neutral Fraction
- Synthesis of Characteristic Flavor Constituents of Kõgyoku Apple (Jonathan) Essential Oil
- New crossed aldol reaction. Reaction of enamines with aldehydes activated by Lewis acids.
- Reaction of enamines with acetals or trialkyl orthoformates activated by Lewis acids.
- A Convenient Synthesis of Aroma Aldehydes by Elongation of the Three Carbon Unit
- New synthesis of megastigma-4,6,8-trien-3-ones, 3-hydroxy-.BETA.-ionol, 3-hydroxy-.BETA.-ionone, 5,6-epoxy-3-hydroxy-.BETA.-ionol, and 3-oxo-.ALPHA.-ionol.
- Volatile Flavor Compoundsof Matsutake-Tricholornam atsutake (ITO et IMAI) SING.-
- New synthesis of trans-.GAMMA.-irone.
- New synthesis of .GAMMA.-homocyclogeranial, .GAMMA.-dihydroionone and their derivatives.