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Thermal Stability of Some Metabolically Conjugated Potential Precursors of Flavor Components in Meat and Milk
Author(s) -
LOPEZ V.,
LINDSAY R.C.
Publication year - 1993
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.1365-2621.1993.tb04258.x
Subject(s) - chemistry , hydrolysis , conjugate , glucuronide , conjugated system , ether , sulfate , flavor , thermal stability , chromatography , organic chemistry , metabolism , biochemistry , polymer , mathematical analysis , mathematics
The stability of selected metabolic conjugates (phenylphosphate, phenylglucuronide, naphthylglucuronide, and naphthylsulfate) was evaluated in model systems. Phenylphosphate was less stable than the glucuronides and the sulfate, especially under neutral (pH 6.8) and acidic conditions (pH 1.5). Phenylphosphate was completely degraded after 1.7 hr at 100°C, and after 0.3 hr at 150°C at pH 6.8. The glucuronide and sulfate conjugates were especially stable under neutral conditions (pH 6.8) requiring > 5 hr for complete hydrolysis at 100°C. All conjugates were quite stable to hydrolysis under alkaline conditions (pH 11). The presence of certain organic solvents (ethyl acetate or ethyl ether) caused rapid hydrolysis of conjugates under very mild conditions (40°C for 30 min). This information may improve under‐standing of flavor production from animal products.