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Effect of metal ions such as iron and copper on the formation of nitrogen heterocyclic compounds in sesame oil—α‐amino acids model systems under frying conditions
Author(s) -
PARIHAR D. B.,
VASUNDHARA T. S.,
VIJAYAYAGHAVAN P. K.
Publication year - 1981
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1981.tb01020.x
Subject(s) - copper , chemistry , metal , nitrogen , metal ions in aqueous solution , pyridine , pyrazine , flavour , ion , inorganic chemistry , organic chemistry , food science
Summary Deep‐fat frying of foods in vessels made of metals such as iron and copper imparts varied aromas. Formation of pyrazine and pyridine compounds in sesame oil and α‐amino acids model systems, with and without metallic ions such as iron and copper (10 ppm), heated under frying conditions, is reported. Metal ions have a catalytic effect on the formation of nitrogen heterocyclics and thus in changing the flavour profile.