Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System
The effect of four mercapto flavor compounds (1,2-ethanedithiol, 1-butanethiol, 2-methyl-3-furanthiol, and 2-furanmethanethiol) on acrylamide elimination were investigated in model systems. The obtained results showed that mercaptans assayed were effective in elimination arylamide in a model system....
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| Format: | Article |
| Language: | English |
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MDPI AG
2017-05-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/22/6/888 |
| _version_ | 1811265240325685248 |
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| author | Zhiyong Xiong Bing Li Lin Li Liting Wan Xiaolong Peng Yongpo Yin |
| author_facet | Zhiyong Xiong Bing Li Lin Li Liting Wan Xiaolong Peng Yongpo Yin |
| author_sort | Zhiyong Xiong |
| collection | DOAJ |
| description | The effect of four mercapto flavor compounds (1,2-ethanedithiol, 1-butanethiol, 2-methyl-3-furanthiol, and 2-furanmethanethiol) on acrylamide elimination were investigated in model systems. The obtained results showed that mercaptans assayed were effective in elimination arylamide in a model system. Their reactivities for decreasing acrylamide content depended on mercaptan’s molecular structure and acrylamide disappearance decreased in the following order: 1,2-ethanedithiol > 2-methyl-3-furanthiol > 1-butanethiol > 2-furanmethanethiol. Mercaptans were added to acrylamide to produce the corresponding 3-(alkylthio) propionamides. This reaction was irreversible and only trace amounts of acrylamide were formed by thermal heating of 3-(alkylthio) propanamide. Although a large amount disappeared, only part of the acrylamide conversed into 3-(alkylthio) propionamides. All of these results constitute a fundamental proof of the complexity of the reactions involved in the removal of free acrylamide in foods. This implies mercapto flavor/aroma may directly or indirectly reduce the level of acrylamide in food processing. This study could be regarded as a pioneer contribution on acrylamide elimination in a model system by the addition of mercapto flavor compounds. |
| first_indexed | 2024-04-12T20:20:08Z |
| format | Article |
| id | doaj.art-15b78cc0be8f4ab5b5ec8d5cd6f2e304 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-04-12T20:20:08Z |
| publishDate | 2017-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-15b78cc0be8f4ab5b5ec8d5cd6f2e3042022-12-22T03:18:01ZengMDPI AGMolecules1420-30492017-05-0122688810.3390/molecules22060888molecules22060888Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model SystemZhiyong Xiong0Bing Li1Lin Li2Liting Wan3Xiaolong Peng4Yongpo Yin5School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, ChinaThe effect of four mercapto flavor compounds (1,2-ethanedithiol, 1-butanethiol, 2-methyl-3-furanthiol, and 2-furanmethanethiol) on acrylamide elimination were investigated in model systems. The obtained results showed that mercaptans assayed were effective in elimination arylamide in a model system. Their reactivities for decreasing acrylamide content depended on mercaptan’s molecular structure and acrylamide disappearance decreased in the following order: 1,2-ethanedithiol > 2-methyl-3-furanthiol > 1-butanethiol > 2-furanmethanethiol. Mercaptans were added to acrylamide to produce the corresponding 3-(alkylthio) propionamides. This reaction was irreversible and only trace amounts of acrylamide were formed by thermal heating of 3-(alkylthio) propanamide. Although a large amount disappeared, only part of the acrylamide conversed into 3-(alkylthio) propionamides. All of these results constitute a fundamental proof of the complexity of the reactions involved in the removal of free acrylamide in foods. This implies mercapto flavor/aroma may directly or indirectly reduce the level of acrylamide in food processing. This study could be regarded as a pioneer contribution on acrylamide elimination in a model system by the addition of mercapto flavor compounds.http://www.mdpi.com/1420-3049/22/6/888acrylamide3-(alkylthio) propionamidesmercaptanmercapto flavorsMichael addition |
| spellingShingle | Zhiyong Xiong Bing Li Lin Li Liting Wan Xiaolong Peng Yongpo Yin Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System Molecules acrylamide 3-(alkylthio) propionamides mercaptan mercapto flavors Michael addition |
| title | Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System |
| title_full | Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System |
| title_fullStr | Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System |
| title_full_unstemmed | Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System |
| title_short | Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System |
| title_sort | effect of selected mercapto flavor compounds on acrylamide elimination in a model system |
| topic | acrylamide 3-(alkylthio) propionamides mercaptan mercapto flavors Michael addition |
| url | http://www.mdpi.com/1420-3049/22/6/888 |
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