Premium
Formation of Volatile Compounds in Sugar‐Phenylalanine and Ascorbic Acid‐Phenylalanine Model Systems during Heat Treatment
Author(s) -
SECK SOULEYMANE,
CROUZET JEAN
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb15349.x
Subject(s) - chemistry , furfural , phenylacetaldehyde , furfuryl alcohol , furan , phenylalanine , organic chemistry , ascorbic acid , sugar , fructose , phenylpropanoid , degradation (telecommunications) , decomposition , amino acid , food science , biochemistry , catalysis , telecommunications , computer science , biosynthesis , enzyme
Formation of volatile compounds during heating at 99°C for 1.8 min of model systems constituted by diluted solutions of sugars (glucose or fructose) or ascorbic acid and phenylalanine was investigated. The results obtained show that furfural is the only one furan derivative formed under these conditions and quantitative data indicate that ascorbic acid is its main precursor. The other derivatives found in tomato juice heated under the same conditions (5‐méthyl furfural, 2‐acetylfuran, 5‐méthyl‐2‐acetylfuran, furfuryl alcohol) are not formed. The formation of phenylacetaldehyde can be explained by Strecker degradation of phenylalanine rather than direct thermolysis of his product. Aromatic hydrocarbons, found in the three model systems studied, are certainly formed by thermal degradation of pheny alanine.