Effects of Reaction Time and Temperature on the Formation of Volatiles from L-Cysteine and Propanal Heated in a Triglyceride-Water System

抄録

The effects of reaction time and temperature on the volatile compounds formed from L-cysteine 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°C, 2-methyl-2-pentenal was the most predominant component formed. Its maximum proportion occurred after heating for 1.5hr at 110°C, and markedly decreased with temperatures over 110°C. 2-Ethylthiazolidine was the major product in the system heated at 140°C for 1.5 hr. 2-Ethylthiazolidino[3, 4-b]thiazolidine could be detected in the system heated at 90°C for 1.5hr. At 170°C, 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.