Effects of Reaction Time and Temperature on the Formation of Volatiled from L-Cysteine and Propanan Heated in a Triglyceride-Water System(Food & Nutrition)
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The effects of reaction time and temperature on the volatile compounds formed from L-cycteine and propanal were studied in model systems heated in triglyceride-water (75:25). The volatile compounds, flavor profiles and yields formed in these model systems varied according to the reaction conditions. At 90 and 110℃, 2-methyl-2-pentenal was the most predominant component formed. Its maximum proportion occurred after heating for 1.5hr at 110℃, and markedly decreased with temperatures over 110℃. 2-Ethylthiazolidine was the major product in the system heated at 140℃ for 1.5hr. At 170℃, the profile of the volatile products was very complex, higher temperatures favoring the formation of nitrogen- and sulfur-containing compounds, including pyrrole, pyridines, thiophenes, thiazolidines, 1,2,4,-trithiolanes and 1,2,4-trithianes.
- 社団法人日本農芸化学会の論文
- 1991-12-23
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関連論文
- Volatile Products Formed from L-Cysteine and Dihydroxyacetone Thermally Treated in Different Solvents(Food & Nutrition)
- 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