PT  - JOURNAL ARTICLE
AU  - Xu, Honggao
AU  - He, Wenhao
AU  - Liu, Xuan
AU  - Gao, Yanxiang
TI  - Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide
DP  - 2010 Jun 30
TA  - Czech Journal of Food Sciences
PG  - 192--201
VI  - 28
IP  - 3
AID - 10.17221/189/2008-CJFS
IS  - 12121800
AB  - An aqueous ribose-cysteine model system, heated at 140°C under supercritical carbon dioxide (SC-CO&lt;sub&gt;2&lt;/sub&gt;) and supercritical nitrogen (SC-N&lt;sub&gt;2&lt;/sub&gt;), was investigated with emphasis on the formation of volatile compounds. In general, SC-CO&lt;sub&gt;2&lt;/sub&gt; facilitated the overall intermediates accumulation while suppressing the advanced stage of browning. 3-Methyl-1, 2-dithian-4-one increased with increasing SC-CO&lt;sub&gt;2&lt;/sub&gt; pressure, and was always more concentrated than in the case of SC-N&lt;sub&gt;2&lt;/sub&gt;-treatment. The formation of thiols, disulfides, and formyl substituted thiophenes was also promoted in SC-CO&lt;sub&gt;2&lt;/sub&gt;-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-CO&lt;sub&gt;2&lt;/sub&gt; could attribute to the decreased browning and higher amounts of most intense meaty aromatic compounds.