L-阿拉伯糖与氨基酸美拉德反应挥发性风味物质分析

Analysis and Formation Mechanism of Volatile Flavor Substances in Maillard Reaction Products from L-Arabinose and Amino Acid

L-阿拉伯糖反应型甜味香精香气柔和、丰富,使用此香精的终端产品有更自然和饱满的香气。用L-阿拉伯糖分别与丙氨酸、甘氨酸、苏氨酸、丝氨酸发生美拉德反应生成反应型甜味香精。采用固相微萃取-气相色谱-质谱联用技术,研究其挥发性风味化合物。结果表明:L-阿拉伯糖分别与4种氨基酸反应均产生具有烤香和可可香的风味化合物2,5-二甲基吡嗪、2,3,5-三甲基吡嗪和2-乙基-3,5-二甲基吡嗪等。L-阿拉伯糖与苏氨酸发生美拉德反应产生带有青香风味的化合物薄荷酮。L-阿拉伯糖与丙氨酸发生美拉德反应产生带有花果香的风味物质5-茚醇。

The aroma of sweet flavorings derived from reaction of L-arabinose is soft and rich. The use of these flavorings in foods gives a natural and full-bodied aroma. In this research, in order to generate sweet flavorings, L-arabinose was reacted separately with alanine, glycine, threonine, and serine. The volatile flavor compounds of sweet flavorings were analyzed by solid-phase micro-extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the reaction of L-arabinose with each of the amino acids produced 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine, with strong roasted and cocoa aromas. The reaction of L-arabinose with threonine produced menthol, a green aroma compound. The reaction of L-arabinose with alanine produced the floral and fruity aroma compound 5-indanol.