Department of Food Science and Technology, Ewha Womans University, Seoul 120-750, South Korea.
J Agric Food Chem. 2010 Mar 10;58(5):3116-24. doi: 10.1021/jf9043327.
Aroma-active compounds formed during the thermal reaction between glutathione (GSH) and reducing sugars were analyzed by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O) with aroma extract dilution analysis (AEDA). Application of AEDA to glutathione Maillard reaction products (GSH MRPs) led to the identification of 19 aroma-active compounds in the thermal reaction of glutathione with glucose or fructose. In addition, the carbohydrate module labeling (CAMOLA) approach was also employed to elucidate the formation pathways for selected target sulfur aroma compounds, such as 5-methylthiophene-2-carbaldehyde and 3-methylthiophene-2-carbaldehyde, which have not been reported previously. The intact carbon skeleton of glucose via 3-deoxyhexosone is incorporated into 5-methylthiophene-2-carbaldehyde with the hydrogen sulfide of GSH. On the other hand, the formation of 3-methylthiophene-2-carbaldehyde may occur via the recombination of a C-4 sugar fragment and mercaptoacetaldehyde.
采用气相色谱-质谱联用仪（GC-MS）和气相色谱-嗅闻仪（GC-O）结合香气活性值分析（AEDA）对谷胱甘肽（GSH）与还原糖在热反应过程中形成的香气活性化合物进行了分析。应用 AEDA 对谷胱甘肽美拉德反应产物（GSH MRPs）进行分析，在谷胱甘肽与葡萄糖或果糖的热反应中鉴定出 19 种香气活性化合物。此外，还采用碳水化合物模块标记（CAMOLA）方法阐明了一些特定目标含硫香气化合物的形成途径，如 5-甲基噻吩-2-甲醛和 3-甲基噻吩-2-甲醛，这些化合物以前尚未有报道。通过 3-脱氧己酮糖，葡萄糖的完整碳骨架与 GSH 的硫化氢结合生成 5-甲基噻吩-2-甲醛。另一方面，3-甲基噻吩-2-甲醛的形成可能是通过 C-4 糖片段和巯基乙醛的重组而发生的。
