食品与机械2012，Vol.28Issue(1)：8-18,77,12.DOI:10.3969/j.issn.1003-5788.2012.01.002
手性对阿拉伯糖/半胱氨酸模型体系挥发性产物形成的影响
Effects of chirality of arabinose on formation of Volatile flavor compounds in arabinose/cysteine model systems
摘要
Abstract
The formation rules of volatile compounds in arabinose/cys-teine systems were investigated originally using headspace-solid phase microextraction coupled with gas chromatography-mass spec-trometry analysis. The studies revealed that the chirality of arabi-nose influenced its reactivity. Within 120 min, D-arabinose/cysteine system favored to the formation of volatiles such as thiols and sul-fides. While more alcohols* phenols and alkanes generated in L-ara-binose/cysteine system. After 3 hours of reaction, the percentage of each main flavor compound tended to identical.关键词
阿拉伯糖/半胱氨酸模型体系/手性/固相微萃取耦合气质联用/挥发性风味物质Key words
arabinose/cysteine model system/ chirality/ SPME/GC/ MS/ volatile flavor compounds引用本文复制引用
罗昌荣,侯亚龙,陈正行..手性对阿拉伯糖/半胱氨酸模型体系挥发性产物形成的影响[J].食品与机械,2012,28(1):8-18,77,12.基金项目
上海市引进技术的吸收与创新项目(编号:04-20-2) （编号:04-20-2）
