Pyrolysis GC-MS analysis of Amadori compounds derived from selected amino acids with glucose and rhamnose

Effect of reaction conditions on product distribution from the co-pyrolysis of α-amino acids with glucose

“…All the nitrogenous products from the co-pyrolysis, except 8, were formed by interactions between proline and glucose or their decomposition products. Coleman and Chung [25] pyrolyzed the proline/sugar Amadori compound 10 at 300 and 700 8C with a Pyroprobe, and detected the presence of indole 21, substituted indoles and pyrrolidinecarboxaldehyde 24. Despointes et al [40] reported acetylpyrrolidine 14, and its derivatives in the pyrolysis of 10 at 250 8C.…”

“…While there is an abundance of literature reports on the low temperature reactions of amino acids with sugars [15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30], there is very little information on the product distribution from the copyrolysis of amino acids with sugars under conditions relevant to tobacco pyrolysis in a burning cigarette. It is not clear under what conditions the N-heterocycles or polycyclic aromatic compounds (PACs) are formed in the co-pyrolysis.…”

Gas Chromatographic-Selected Ion Monitoring-Mass Spectrometric Determination of Cigarette Mainstream Smoke Components with Sensory Attributes

“…For example, pyrazines have been shown to possess powerful sensory characteristics such as toasted, roasted, nutty, sweet, breadlike and peanut-like. In addition, their threshold levels span a range in concentration from multiple ppm to unit ppb levels as a function of structure (15,23,24). The selected carboxylic acids, 2-methylpropionic, 3-methylbutyric and 3-methylpentanoic acid, are noted for their sweaty sock and cheese-like notes at ppb levels (10,25).…”

Properties and volatile profile of process flavorings prepared from d-xylose with glycine, alanine or valine by direct extrusion method

“…The color of process flavorings is related to the condensation of carbonyl or aromatic compounds with amino acid, polymerized, and yielded the cross-linking heterogeneous melanoidin (Mohsin et al, 2018). Generally, essential compounds such as heterocyclic and reductone are formed from fission reaction and dehydration of Maillard reaction intermediates (Coleman and Chung, 2002). Many flavoring compounds and melanoidins that contribute to the brown color and desirable aroma or odor in food are formed from such reactions (Coleman and Chung, 2002;Cui et al, 2017).…”