Formation of meatlike aroma compounds from thermal reaction of inosine 5'-monophosphate with cysteine and glutathione

• Published in: Journal of agricultural and food chemistry Vol. 39; no. 6; pp. 1145 - 1148
• Main Authors: Zhang, Yuangang, Ho, Chi Tang
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.06.1991
• Subjects: ADDITIF ALIMENTAIRE; ADITIVOS ALIMENTARIOS; Biological and medical sciences; CISTEINA; COMPOSE AROMATIQUE; COMPOSE VOLATIL; COMPUESTO VOLATIL; COMPUESTOS AROMATICOS; CYSTEINE; EXHAUSTEUR DE GOUT; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Methods of analysis, processing and quality control, regulation, standards; PEPTIDE; PEPTIDOS; PURINAS; PURINE; REFORZADORES DE AROMA; TORULA; TRAITEMENT THERMIQUE; TRATAMIENTO TERMICO; Gas chromatography; Cysteine; Heat treatment; Aminoacid; Nucleotide; Identification; Aroma; Sulfur; Mass spectrometry; Glutathione
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00006a031

Sulfur-containing amino acid cysteine (Cys) and tripeptide glutathione (gamma-Glu-Cys-Gly) in its reduced form (GSH) were reacted with the flavor enhancer inosine 5'-monophosphate (IMP) in an aqueous medium. After mixing, the dissolved solution was heated for 1 h at 180 degrees C. A roasted coffee and cooked meat like aroma with strong sulfur notes was observed for both reaction masses. The volatile compounds produced in model systems were analyzed by GC and GC/MS. A total of 47 compounds were identified, only 6 of which were non-sulfur-containing compounds. They were mainly thiophenes, thiazoles, sulfur-substituted furans, and polysulfides. The characteristic meatlike compound, 2-methyl-3-furanthiol, was only detected in the reaction between inosine 5'-monophosphate and cysteine. Fewer polysulfides were identified in the model system of IMP-GSH than the model system of IMP-Cys