文章基本信息

标题：Odor-Active (E) -4-Methyl-3-hexenoic Acid in Roasted Coffee Generated in the Maillard Reactions of L-Isoleucine with Sugars
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作者：Hironari Miyazato ; Michiaki Nakamura ; Seiji Hashimoto 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：10
页码：1367-1374
出版社：MAXWELL Science Publication
摘要：This study describes a novel odor-active unsaturated aliphatic acid in roasted Brazilian Arabica coffee. (E)-4-Methyl-3-hexenoic acid -4M3H), which is responsible for a sweaty odor, was identified for the first time using Gas Chromatography-Mass Spectrometry/Olfactometry (GC-MS/O), Aroma Extract Dilution Analysis (AEDA) and Multidimensional Gas Chromatography-Mass Spectrometry (MDGC-MS); its (Z) -isomer was also determined. Additionally, we conducted a model formation experiment to detect the presence of 4M3H in coffee and found that it may be produced nonstereoselectively in the Maillard reactions of L-isoleucine with sugars (xylose, fructose, glucose, rhamnose and sucrose). We also found that 2-methylbutanal derived from L-isoleucine and sugar degradation compounds such as α-dicarbonyl compounds (glyoxal, 2-oxopropanal, 2, 3-butanedione and 2, 3-pentanedione) and α-hydroxy ketones (1-hydroxy-2-propanone and 3-hydroxy-2-butanone) are key factors in the formation of 4M3H. Based on these results, we propose a series of potential nonstereoselective formation pathways for 4M3H.
关键词：AEDA; Arabica coffee; formation pathway; MDGC-MS; odorant; ;