Determination of volatile sulfur compounds formed by the maillard reaction of glutathione with glucose

Sang Mi Lee, Young Suk Kim

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

2 Scopus citations

Abstract

The volatile compounds formed from the thermal reaction of glutathione with glucose were analyzed by gas chromatographymass spectrometry (GC-MS). Sulfur-containing compounds dominated the volatiles in glutathione-Maillard reaction products (GSH-MRPs) and included 1 thiazole, 12 thiophenes, 2 polysulfides, 1 sulfur-substituted furan, and 1 miscellaneous. The carbohydrate module labeling (CAMOLA) experiment was employed to evaluate the relative importance of precursors to the formation pathways and elucidate the origin of the carbon skeleton for sulfur-containing compounds in GSH-MRPs. The isotopomeric distribution patterns showed that 2-ethylthiophene, 2,5-dimethylthiophene, 1-thiophen-2-ylethanone, 5-methylthiophene-2- carbaldehyde, and 1-thiophen-3-ylethanone can be formed from the intact carbon skeleton of a C-6 glucose chain, whereas 3- methylthiophene-2-carbaldehyde occurs via the recombination of fragments that may originate from both GSH and glucose.

Original languageEnglish
Title of host publicationVolatile Sulfur Compounds in Food
PublisherAmerican Chemical Society
Pages231-241
Number of pages11
ISBN (Print)9780841226166
DOIs
StatePublished - 2011

Publication series

NameACS Symposium Series
Volume1068
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

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