Study On The Flavor Substance Of Garlic Cysteine Derivative In Maillard Reaction

Onion,garlic,onion and leek allium plants are essential to life in the food and medicinal materials,including cysteine of sulfur-containing compounds is one of the main active ingredient,such as allyl-cysteine,allyl-cysteine sulfoxide is a major cause of excitant odour and sulfur nutrition of functional material,the onion garlic class after hot working can form special attractive flavor,however the formation mechanism of these flavor substances has little literature research and revealed.This research adopts the extraction from garlic garlic amino acid derivatives were as reactant,sulfur by using MS,NMR and synthetic standard product comparison,identification of structure,using the in vitro model reaction system(glucose and fructose)to simulate the involved in maillard hot working process,by means of UV,fluorescence,color difference meter,UPLC-ms,Q-TOF-MS/MS analysis of technical appraisal to get five new maillard flavor substances,and reasoning in detail the alliin by maillard rearrangement chemical formation mechanism,use the electronic tongue has analyzed the new form of flavor taste,The odor contribution of allicin in maillard process was analyzed by spme-gc-ms.The main conclusions are as follows:1.Allyl cysteine sulfoxide(allicin)was isolated from garlic and compared with the synthetic standard by MS and NMR,with a purity of 95%.2.Garlic amino acid derivatives were obtained by in vitro model of maillard reaction,with the help of UV,molecular fluorescence,chromatic meter,UPLC-ms,Q-TOF-MS/MS analysis,through artificial solution spectrum,identification to get three new flavorsubstances,respectivelyis C12O5NSH14 molecular weight 284.2 ?C12O4NSH13 molecular weight 267.2 ? C17O2N2S2H25 molecular weight 353.5,its chemical nature is amino acid derivatives;The chemical formation mechanism of three new flavor substances was derived in detail.The taste attribute of new flavor substances was analyzed by means of electronic tongue technology and PCA(principal component analysis).It was found that the flavor characteristics produced by the reaction of propyl-cysteine with three kinds of sugar maillard were higher in astringency and sour taste of component one and higher in umami and sweet taste ofcomponent two.3.By SPME-GC-MS technique analyzes the garlic amino acid derivatives were involved in maillard process' s contribution to the smell,combined with NIST spectrum library and artificial comparison,it is concluded that the 2-methyl furan,totaling more than 30 kinds of odor material,including the floral indoles substance,jiao sweet sweet pyran,meat aroma pyridine class material,candy,furan class substance,fruity esters,each mode of maillard reaction were analyzed in detail all kinds of odor material proportion.