ScholarLens Back to search
2006•Journal of Food Science and BiotechnologyRequires access

Effect of Pentose Stereo-Isomerization on the Formation of Volatiles in the Reaction System of Pentose/Cysteine

Hou Ya-long, Zhengxing Chen, Luo Chang-rong, Wang Guang-yu

Open publisher page 1 citations

Abstract

The type and relative content of volatile substances formed in the reaction system of different pentose/cysteine were determined by HS-SPME method combined with GC/MS.The relationship between pentose structure and reaction activity was analyzed and compared.Pentose and L-cysteine dissolved in the sodium phosphate buffer(0.2 mol/L,pH 5) at equal molar concentration(0.4 mol/L),when the reaction time is 40 minute at 120 ℃,the volatiles quantity of ribose was higher than that of the others.This results demonstrated that the Maillard reaction activity of ribose was the highest.After reacting 3 hours,the volatiles production of four pentose was equally.

About this research paper

What this paper is about

The type and relative content of volatile substances formed in the reaction system of different pentose/cysteine were determined by HS-SPME method combined with GC/MS.The relationship between pentose structure and reaction activity was analyzed and compared.Pentose and L-cysteine dissolved in the sodium phosphate buffer(0.2 mol/L,pH 5) at equal molar concentration(0.4 mol/L),when the reaction time is 40 minute at 120 ℃,the volatiles quantity of ribose was higher than that of the others.This results demonstrated that the Maillard reaction activity of ribose was the highest.After reacting 3 hours,the volatiles production of four pentose was equally.

Why it matters

OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The type and relative content of volatile substances formed in the reaction system of different pentose/cysteine were determined by HS-SPME method combined with GC/MS.The relationship between pentose structure and reaction activity was analyzed and compared.Pentose and L-cysteine dissolved in the sodium phosphate buffer(0.2 mol/L,pH 5) at equal molar concentration(0.4 mol/L),when the reaction time is 40 minute at 120 ℃,the volatiles quantity of ribose was higher than that of the others.This results demonstrated that the Maillard reaction activity of ribose was the highest.After reacting 3 hours,the volatiles production of four pentose was equally.

Key concepts: Pentose, Chemistry, Maillard reaction, Ribose, Pentose phosphate pathway, Cysteine, Isomerization, Biochemistry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Effect of Pentose Stereo-Isomerization on the Formation of Volatiles in the Reaction System of Pentose/Cysteine — Research Paper | ScholarLens