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Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide

Author

Listed:
  • Honggao Xu

    (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China)

  • Wenhao He

    (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China)

  • Xuan Liu

    (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China)

  • Yanxiang Gao

    (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China)

Abstract

An aqueous ribose-cysteine model system, heated at 140°C under supercritical carbon dioxide (SC-CO2) and supercritical nitrogen (SC-N2), was investigated with emphasis on the formation of volatile compounds. In general, SC-CO2 facilitated the overall intermediates accumulation while suppressing the advanced stage of browning. 3-Methyl-1, 2-dithian-4-one increased with increasing SC-CO2 pressure, and was always more concentrated than in the case of SC-N2-treatment. The formation of thiols, disulfides, and formyl substituted thiophenes was also promoted in SC-CO2-treated reaction products, while the effect of high pressure on the individual components followed different patterns. The reversible pH decrease and reinforced acid-base catalysis of 2, 3-enolisation by SC-CO2 could attribute to the decreased browning and higher amounts of most intense meaty aromatic compounds.

Suggested Citation

  • Honggao Xu & Wenhao He & Xuan Liu & Yanxiang Gao, 2010. "Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(3), pages 192-201.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:189-2008-cjfs
    DOI: 10.17221/189/2008-CJFS
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