Effect of Duration on the Formation of Volatiles in the L-Arabinose/Cysteine Model Systems

Abstract:

The effect of reaction time on the formation rules of volatiles and L-arabinose/cysteine system kinetic properties were investigated in this manuscript.It was found that that:(1)the higher temperature favored to the formation of meaty flavors;(2)the acidic condition help to the formation of furyl-containing compounds;(3) the largest quantity of volatiles produced in pH5;(4)As the contrary,basic condition was beneficial to browning.The volatile compounds changed differently as the increasing time and most of meaty flavor compounds maximized at the time of 60~120min.But the quantity of alcohols,aldehydes,ketones and phenols decreased with the increasing of time.