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摘要
The formation mechanism of pyrazine aroma compounds in the reaction between 1,4-C-13-labeled L-ascorbic acid and L-glutamic acid was investigated. MS data indicated that the C-1 of L-ascorbic acid was not involved in the pyrazine formation. The alpha-amino carbonyl or alpha-amino hydroxy compounds were found to be the precursors of pyrazines. L-Glutamic acid could release ammonia when heated in aqueous solution. During the thermal degradation of L-ascorbic acid, some active intermediates such as acetol, hydroxybutadione and butanedione could be produced. These intermediates reacted with ammonia to generate a-amino carbonyl or alpha-amino hydroxy compounds, which then formed pyrazines. The odor quality of the pyrazine aroma compounds generated from L-ascorbic acid and L-glutamic acid was evaluated. The pyrazines may contribute to the toasted, roasted, nutty and burnt smells.
- 出版日期2013-1
- 单位湖北民族大学
