Volatile Products Formed from L-Cysteine and Propanal Thermally Treated in Triglyceride-Water Systems(Food & Nutrition)

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概要

• 論文の詳細を見る

• Volatile compounds formed from model systems of equimolecular amounts of L-cysteine and propanal reacted at 110℃ for 3 hr in triglyceride, deionized and distilled water, or their mixtures were investigated. The volatiles were isolated by ether extraction of vacuum steam-distillates of reaction mixtures and analyzed by gas chromatography and coupled gas chromatography-mass spectrometry. Qualitative and quantitative differences in volatiles formed in the systems were observed. The amounts of total volatiles were highly varied according to the composition of the reaction medium. 2-Ethylthiazolidine was the most predominant in the triglyceride system. 2-Methyl-2-pentenal was a secondary dominating product in the triglyceride system and the most predominant in the triglyceride-water and water systems. The amounts of other volatile compounds including a novel compound, 2-ethylthiazolidino[3,4-b]thiazolidine (I), were also changed according to the systems. The highest production of I was observed in the triglyceride-water (75:25) system.

• 社団法人日本農芸化学会の論文
• 1991-06-23

著者

• Okumura Joji

  Kawasaki Research Center T. Hasegawa Co. Ltd.

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

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