Volatile Compounds Produced by the Reaction of L-Cysteine or L-Cystine with Carbonyl Compounds

Abstract

Sulfur-containing amino acids (L-cysteine or L-cystine) were reacted with D-glucose or pyruvaldehyde at various temperatures and submitted to flavor evaluation. The nuance of the aroma was changed with temperature, and the most acceptable aroma (Japanese rice cracker with sesame-like) was produced at 160°C in all the samples. Volatile compounds produced at 160°C were investigated by gas chromatography and GC-MS coupling. Many compounds such as thiazoles and thiophenes found in the volatiles of some foodstuffs were identified.