Determination of volatile compounds formed in a glucose-selenomethionine model system by gas chromatography-atomic emission detector and gas chromatography-mass spectrometry

Guor Jien Wei; Chi Tang Ho; An Shun Huang

doi:10.1016/j.foodchem.2009.03.012

Determination of volatile compounds formed in a glucose-selenomethionine model system by gas chromatography-atomic emission detector and gas chromatography-mass spectrometry

Guor Jien Wei^*, Chi Tang Ho, An Shun Huang

^*Corresponding author for this work

Institute of Food Safety and Health Risk Assessment

Research output: Contribution to journal › Article › peer-review

11 Scopus citations

Abstract

In order to gain a better understanding of the formation of organoselenium compounds in food system, the Maillard reaction of selenomethionine and glucose was studied in a model system. The effects of heating time and pH on the volatile compounds formed in a glucose-selenomethionine reaction were also investigated. Nine organoselenium compounds were identified. Pyrazines and dimethyldiselenide are major volatile compounds generated from the glucose-selenomethionine model system. A high pH level favours the formation of pyrazine and dimethyldiselenide. In unbuffered systems, a pH change of three or more pH units may occur, and this may significantly affect the formation of Maillard reaction products.

Original language	English
Pages (from-to)	774-778
Number of pages	5
Journal	Food Chemistry
Volume	116
Issue number	3
DOIs	https://doi.org/10.1016/j.foodchem.2009.03.012
State	Published - 1 Oct 2009

Keywords

Gas chromatography-atomic emission detector (GC-AED)
Gas chromatography-mass spectrometry (GC-MS)
Maillard reaction
Organoselenium
Selenomethionine

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10.1016/j.foodchem.2009.03.012

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title = "Determination of volatile compounds formed in a glucose-selenomethionine model system by gas chromatography-atomic emission detector and gas chromatography-mass spectrometry",

abstract = "In order to gain a better understanding of the formation of organoselenium compounds in food system, the Maillard reaction of selenomethionine and glucose was studied in a model system. The effects of heating time and pH on the volatile compounds formed in a glucose-selenomethionine reaction were also investigated. Nine organoselenium compounds were identified. Pyrazines and dimethyldiselenide are major volatile compounds generated from the glucose-selenomethionine model system. A high pH level favours the formation of pyrazine and dimethyldiselenide. In unbuffered systems, a pH change of three or more pH units may occur, and this may significantly affect the formation of Maillard reaction products.",

keywords = "Gas chromatography-atomic emission detector (GC-AED), Gas chromatography-mass spectrometry (GC-MS), Maillard reaction, Organoselenium, Selenomethionine",

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AU - Wei, Guor Jien

AU - Ho, Chi Tang

AU - Huang, An Shun

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Y1 - 2009/10/1

N2 - In order to gain a better understanding of the formation of organoselenium compounds in food system, the Maillard reaction of selenomethionine and glucose was studied in a model system. The effects of heating time and pH on the volatile compounds formed in a glucose-selenomethionine reaction were also investigated. Nine organoselenium compounds were identified. Pyrazines and dimethyldiselenide are major volatile compounds generated from the glucose-selenomethionine model system. A high pH level favours the formation of pyrazine and dimethyldiselenide. In unbuffered systems, a pH change of three or more pH units may occur, and this may significantly affect the formation of Maillard reaction products.

AB - In order to gain a better understanding of the formation of organoselenium compounds in food system, the Maillard reaction of selenomethionine and glucose was studied in a model system. The effects of heating time and pH on the volatile compounds formed in a glucose-selenomethionine reaction were also investigated. Nine organoselenium compounds were identified. Pyrazines and dimethyldiselenide are major volatile compounds generated from the glucose-selenomethionine model system. A high pH level favours the formation of pyrazine and dimethyldiselenide. In unbuffered systems, a pH change of three or more pH units may occur, and this may significantly affect the formation of Maillard reaction products.

KW - Gas chromatography-atomic emission detector (GC-AED)

KW - Gas chromatography-mass spectrometry (GC-MS)

KW - Maillard reaction

KW - Organoselenium

KW - Selenomethionine

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DO - 10.1016/j.foodchem.2009.03.012

M3 - Article

AN - SCOPUS:67349094857

SN - 0308-8146

VL - 116

SP - 774

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JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -

Determination of volatile compounds formed in a glucose-selenomethionine model system by gas chromatography-atomic emission detector and gas chromatography-mass spectrometry

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Keywords

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