Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide
An aqueous ribose-cysteine model system, heated at 140°C under supercritical carbon dioxide (SC-CO2) and supercritical nitrogen (SC-N2), was investigated with emphasis on the formation of volatile compounds. In general, SC-CO2 facilitated the overall intermediates accumulation while suppressing the...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2010-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201003-0005_effect-of-pressure-on-the-maillard-reaction-between-ribose-and-cysteine-in-supercritical-carbon-dioxide.php |
| _version_ | 1797899784005091328 |
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| author | Honggao Xu Wenhao He Xuan Liu Yanxiang Gao |
| author_facet | Honggao Xu Wenhao He Xuan Liu Yanxiang Gao |
| author_sort | Honggao Xu |
| collection | DOAJ |
| description | An aqueous ribose-cysteine model system, heated at 140°C under supercritical carbon dioxide (SC-CO2) and supercritical nitrogen (SC-N2), was investigated with emphasis on the formation of volatile compounds. In general, SC-CO2 facilitated the overall intermediates accumulation while suppressing the advanced stage of browning. 3-Methyl-1, 2-dithian-4-one increased with increasing SC-CO2 pressure, and was always more concentrated than in the case of SC-N2-treatment. The formation of thiols, disulfides, and formyl substituted thiophenes was also promoted in SC-CO2-treated reaction products, while the effect of high pressure on the individual components followed different patterns. The reversible pH decrease and reinforced acid-base catalysis of 2, 3-enolisation by SC-CO2 could attribute to the decreased browning and higher amounts of most intense meaty aromatic compounds. |
| first_indexed | 2024-04-10T08:34:23Z |
| format | Article |
| id | doaj.art-fd87b3377487413d908d148a51d83b9b |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:23Z |
| publishDate | 2010-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-fd87b3377487413d908d148a51d83b9b2023-02-23T03:27:45ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172010-06-0128319220110.17221/189/2008-CJFScjf-201003-0005Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxideHonggao Xu0Wenhao He1Xuan Liu2Yanxiang Gao3College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. ChinaAn aqueous ribose-cysteine model system, heated at 140°C under supercritical carbon dioxide (SC-CO2) and supercritical nitrogen (SC-N2), was investigated with emphasis on the formation of volatile compounds. In general, SC-CO2 facilitated the overall intermediates accumulation while suppressing the advanced stage of browning. 3-Methyl-1, 2-dithian-4-one increased with increasing SC-CO2 pressure, and was always more concentrated than in the case of SC-N2-treatment. The formation of thiols, disulfides, and formyl substituted thiophenes was also promoted in SC-CO2-treated reaction products, while the effect of high pressure on the individual components followed different patterns. The reversible pH decrease and reinforced acid-base catalysis of 2, 3-enolisation by SC-CO2 could attribute to the decreased browning and higher amounts of most intense meaty aromatic compounds.https://cjfs.agriculturejournals.cz/artkey/cjf-201003-0005_effect-of-pressure-on-the-maillard-reaction-between-ribose-and-cysteine-in-supercritical-carbon-dioxide.phpsupercritical carbon dioxide (sc-co2)pressuremaillard reactionribosecysteinevolatiles |
| spellingShingle | Honggao Xu Wenhao He Xuan Liu Yanxiang Gao Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide Czech Journal of Food Sciences supercritical carbon dioxide (sc-co2) pressure maillard reaction ribose cysteine volatiles |
| title | Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide |
| title_full | Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide |
| title_fullStr | Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide |
| title_full_unstemmed | Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide |
| title_short | Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide |
| title_sort | effect of pressure on the maillard reaction between ribose and cysteine in supercritical carbon dioxide |
| topic | supercritical carbon dioxide (sc-co2) pressure maillard reaction ribose cysteine volatiles |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201003-0005_effect-of-pressure-on-the-maillard-reaction-between-ribose-and-cysteine-in-supercritical-carbon-dioxide.php |
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