TY - GEN
T1 - Determination of volatile sulfur compounds formed by the maillard reaction of glutathione with glucose
AU - Lee, Sang Mi
AU - Kim, Young Suk
PY - 2011
Y1 - 2011
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84905638768&partnerID=8YFLogxK
U2 - 10.1021/bk-2011-1068.ch011
DO - 10.1021/bk-2011-1068.ch011
M3 - Conference contribution
AN - SCOPUS:84905638768
SN - 9780841226166
T3 - ACS Symposium Series
SP - 231
EP - 241
BT - Volatile Sulfur Compounds in Food
PB - American Chemical Society
ER -