古米臭の消去に対する各種アミノ酸添加の影響
(第1報) モデル系における各種揮発性カルボニル化合物と各種アミノ酸の反応性について
1971 年 18 巻 3 号 p. 119-124
詳細
1971 年 18 巻 3 号 p. 119-124
After heating the aqueous model solution containing carbonyl compounds and amino acids, its reactivity was investigated by gas chromatography.
1) At pH6.5, n-propionaldehyde easily reacted with L-arginine HCl, L-lysine HCl, L-histidine HCl, L-tryptophan and especially with L-cysteine. After heating, browning was found in each solution and volatile flavor of n-propionaldehyde was reduced. These amio acids reacted with n-capronaldehyde as well as n-propionaldehyde. The volatiles formed by the reaction between the carbonyls and L-cysteine were sulfurous flavor.
2) On varying the contents of L-arginine HCl, L-lysine HCl and L-histidine HCl, about a half amount of carbonyl compound in the simple model system was made nonvolatile by addition of 5 fold amino acid in molarity to carbonyl compound. In case of the mixed model system of carbonyl compounds (1mM formaldehyde-1mM acetaldehyde-1mM n-propionaldehyde-1mM n-valeraldekyde-2.5mM n-carpronaldehype), L-lysine HCl or L-histidine HCl was most effective to make nonvolatile about a half amount of carbonyl compounds in model system. Its amino acid concentration was 20 fold in molarity to carbonyl compounds. L-cysteine made entirely nonvolatile carbonyl compounds in equal molarity to carbonyls.
