Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1185961 | Food Chemistry | 2009 | 5 Pages |
Abstract
In order to gain a better understanding of the formation of organoselenium compounds in food system, the Maillard reaction of selenomethionine and glucose was studied in a model system. The effects of heating time and pH on the volatile compounds formed in a glucose–selenomethionine reaction were also investigated. Nine organoselenium compounds were identified. Pyrazines and dimethyldiselenide are major volatile compounds generated from the glucose–selenomethionine model system. A high pH level favours the formation of pyrazine and dimethyldiselenide. In unbuffered systems, a pH change of three or more pH units may occur, and this may significantly affect the formation of Maillard reaction products.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Guor-Jien Wei, Chi-Tang Ho, An Shun Huang,