Czech J. Food Sci., 2010, 28(3):192-201 | DOI: 10.17221/189/2008-CJFS

Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide

Honggao Xu, Wenhao He, Xuan Liu, Yanxiang Gao
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China

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.

Keywords: supercritical carbon dioxide (SC-CO2); pressure; Maillard reaction; ribose; cysteine; volatiles

Published: June 30, 2010  Show citation

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Xu H, He W, Liu X, Gao Y. Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide. Czech J. Food Sci. 2010;28(3):192-201. doi: 10.17221/189/2008-CJFS.
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