Release of hydrogen sulfide from cysteine, glutathione and beef protein during thermal processing and the impact on the formation of sulfur-containing flavor compounds.

摘要

Hydrogen sulfide can contribute directly and indirectly to food aroma. Studies have shown that hydrogen sulfide can be produced from cysteine, as a free amino acid or a residue in protein, during cooking. Therefore, the first objective of this study is to investigate the effect of temperature, of pH and of the molecular micro-environment on the release of hydrogen sulfide from cysteine, as a free amino acid and as a residue of peptide or protein. Cysteine and glutathione solutions (0.1M) were prepared in a buffer at pH of 3.0, 5.0, 7.0 or 9.0. The solutions were then incubated at 80;The second part of this research is to study the impact of hydrogen sulfide on the formation of sulfur-containing volatiles. Reactions between cysteine and furaneol, glutathione and furaneol, alanine, furaneol and sodium sulfide, and furaneol and sodium sulfide were carried out at pH of 7.0 and 130