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


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
Number of pages11
ISBN (Print)9780841226166
StatePublished - 2011

Publication series

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


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