Maillard-Lipid Interactions in Nonaqueous Systems: Volatiles from the Reaction of Cysteine and Ribose with Phosphatidylcholine

Article abstract of DOI:10.1021/jf00053a033

Equimolar mixtures of cysteine and ribose mixed with an excess of microcrystalline cellulose powder were heated at 185 deg C with or without the addition of phosphatidylcholine.Volatile products were analyzed by headspace concentration and GC-MS.Sulfur-containing heterocyclic compounds dominated the volatiles, with trithiolanes, trithianes, and thiazoles among the most abundant components.Some qualitative and quantitative differences were found between the volatiles from the reactions performed with and without cellulose.The cellulose was not totally inert; volatiles were formed from its thermal degradation and its reaction with cysteine.In general, the addition of phospholipid had only a small effect on the volatile profile, with small amounts of lipid degradation products and lipid-Maillard interaction products formed.However, three methylthio-substituted furans and thiophenes were found in the phospholipid-containing systems which were not detected in the lipid-free reaction mixtures.Keywords: Maillard reaction; aroma; volatiles; cysteine; ribose; phospholipid