Formation of Volatile Compounds from Maillard Reaction of D-Glucose with DL-Alanine in Propylene Glycol Solution

Propylene Glycol 용매계에서 DL-Alanine과 D-Glucose의 마이야르 반응에 의한 휘발성 화합물의 생성

The volatile compounds produced from the browning reaction of 0.5M DL-alanine and 0.5M D-glucose mixture using propylene glycol as a reaction medium were analysed by gas chromatography and gas chromatography-mass spectrometry and effects of temperature($100^{\circ}C,\;120^{\circ}C,\;140^{\circ}C$) and time(20min, 2hours) on the formation of volatile compounds were investigated. Browning reaction were rapidly increased as the reaction temperature and time increased. From methylene chloride extracts, twenty six compounds, including 7 alkyl pyrazines. 4 pyrroles, 3 furans, 1 furanone and 11 miscellaneous compounds were identified. The relative amounts of pyrazines, pyrroles and furans were markedly increased as reaction temperature and time increased. The results showed that caramel-like and burnt sugar-like aroma produced by alanine -glucose reaction must be mainly comprised of nitrogeneous heterocyclic such as pyrazines, pyrroles and oxygen heterocyclic compounds such as 2-hydroxy-3-methyl-2-cyclopenten-1-one and 2,5-dimethyl-4-hydroxy-3(2H)-furanone.

Propylene glycol 용매계에서 0.5M DL-alanine(${\alpha}-amino-propionic acid$) 와 0.5M D-glucose 를 $100^{\circ}C,\;120^{\circ}C$ 및 $140^{\circ}C$에서 각각 20분, 2시간 반응시켜 생성되는 휘발성 화합물을 분석하고 반응온도와 시간이 갈색화반응 및 휘발성 화합물생성에 미치는 영향을 조사하였다. 갈색화반응 및 휘발성 화합물생성에 미치는 영향을 조사하였다. 갈색화반응은 반응온도와 시간이 증가함에 따라 급격히 증가 하였다. 휘발성 화합물은 7종의 alkylpyrazine, 4종의 pyrrole, 3종의 furan, 1종의 furanone 그리고 기타성분으로 2-hydroxy-3-methyl-2-cyclopenten-1-one을 포함하여 11종이 확인되었으며 pyrazine, pyrrole 및 furan화합물의 생성량은 반응온도가 높아지고 반응시간이 길어짐에 따라 급격히 증가하였다. 또한 alanine과 glucose의 마이야르 반응에 의해 생성되는 구수한 카라멜냄새 및 설탕 탄냄새(burnt sugar-like)는 주로 2-hydroxy-3-methyl-2-cyclopenten-1-one, 2, 5-dimethyl-4-hydroxy-3(2H)-furanone과 같은 함 산소화합물과 pyrazine, pyrrole과 같은 함 질소화합물에 의해 생성되는 것으로 추정되었다.