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Title
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Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids
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Author
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Abstract
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| High-molecular-weight (HMW) water-soluble melanoidins were prepared from model systems of L-(+)-ascorbic acid-glycine, L-(+)-ascorbic acid-lysine, L-(+)-ascorbic acid-glutamic acid, and glucose-glycine using a very recently approved standard protocol. The amount of HMW water-soluble melanoidins prepared from L-(+)-ascorbic acid was over 5-15 times higher than the amount obtained from glucose. The study of the release of a model flavor compound, namely isoamyl acetate, from melanoidins by solid-phase microextraction (SPME) showed that SPME is a suitable technique for the analysis of flavor release from melanoidin-containing solutions. From the studies on the retention capacity of the melanoidins toward isoamyl acetate, an increased release of the flavor compound was observed from the melanoidins prepared from the L-(+)-ascorbic acid-glycine model system, whereas the opposite effect was observed from the melanoidins prepared from the L-(+)-ascorbic acid-lysine/glutamic acid model systems. The melanoidins prepared from the glucose-glycine model system had the same effect as the melanoidins prepared from the L-(+)-ascorbic acid-glycine model system. |
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Language
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English
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Source (journal)
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Journal of agricultural and food chemistry. - Washington, D.C.
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Publication
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Washington, D.C.
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2002
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ISSN
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0021-8561
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Volume/pages
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50
:15
(2002)
, p. 4244-4250
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ISI
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000176813100016
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Full text (Publisher's DOI)
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