Journal of agricultural and food chemistry

Investigation of the aroma-active compounds formed in the Maillard reaction between glutathione and reducing sugars

SM Lee, YJ Jo, YS Kim

Index: Lee, Sang Mi; Jo, Ye-Jin; Kim, Young-Suk Journal of Agricultural and Food Chemistry, 2010 , vol. 58, # 5 p. 3116 - 3124

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Citation Number: 24

Abstract

Aroma-active compounds formed during the thermal reaction between glutathione (GSH) and reducing sugars were analyzed by gas chromatography− mass spectrometry (GC-MS) and GC− olfactometry (GC-O) with aroma extract dilution analysis (AEDA). Application of AEDA to glutathione Maillard reaction products (GSH MRPs) led to the identification of 19 aroma-active compounds in the thermal reaction of glutathione with glucose or fructose. In ...