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

Honggao Xu, Wenhao He, Xuan Liu and Yanxiang Gao
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Honggao Xu: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
Wenhao He: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
Xuan Liu: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
Yanxiang Gao: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China

Czech Journal of Food Sciences, 2010, vol. 28, issue 3, 192-201

Abstract: An aqueous ribose-cysteine model system, heated at 140°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 attribute to the decreased browning and higher amounts of most intense meaty aromatic compounds.

Keywords: supercritical carbon dioxide (SC-CO2); pressure; Maillard reaction; ribose; cysteine; volatiles (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:189-2008-cjfs

DOI: 10.17221/189/2008-CJFS

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