Volatile compounds formed in a glucose-selenomethionine model system

Selenium (Se) is an essential component of enzyme glutathione peroxidase, which is important in the protection of red blood cell membranes and other tissues from damage by peroxides. Wheat and meat are the main source of Se in the diet, and selenomethionine is the primary form found in these foods. The Maillard reaction is a complex degradative reaction and occurrs extensively in processed foods as well as in vivo, where proteins, amino acids, nucleic acids, and amino phospholipids react nonenzymatically with reducing sugars. This study investigates the Maillard reaction of selenomethionine and glucose. The effects of pH, time, and added diallyl disulfide on the generation of volatile compounds were studied using a model system. The organoselenium and mixed organoselenium-sulfur compounds generated were identified by EI/MS and NH₃-CI/MS.