Some new volatile compounds from the non-enzymic browning reaction of glucose-glutamic acid system

1986 ◽  
Vol 182 (3) ◽  
pp. 219-223 ◽  
Author(s):  
Shin K. Berry ◽  
John W. Gramshaw
Keyword(s):  
Glutamic Acid ◽  
Volatile Compounds ◽  
Acid System ◽  
Browning Reaction ◽  
Enzymic Browning

Continuous Crystallization and Polymorph Dynamics in the l-Glutamic Acid System

2014 ◽  
Vol 18 (11) ◽  
pp. 1382-1390 ◽  
Author(s):  
Tsai-Ta C. Lai ◽  
Steven Ferguson ◽  
Laura Palmer ◽  
Bernhardt L. Trout ◽  
Allan S. Myerson
Keyword(s):  
Glutamic Acid ◽  
Acid System ◽  
Continuous Crystallization

A Novel Non-Enzymic Browning Reaction

Nature ◽  
1958 ◽  
Vol 181 (4618) ◽  
pp. 1268-1269 ◽  
Author(s):  
H. RINDERKNECHT ◽  
L. JURD
Keyword(s):  
Browning Reaction ◽  
Enzymic Browning

Degradation of L-Ascorbic Acid and Mechanism of Non-enzymic Browning Reaction

1967 ◽  
Vol 31 (1) ◽  
pp. 101-105
Author(s):  
Tadao Kurata ◽  
Hideo Wakabayashi ◽  
Yosito Sakurai
Keyword(s):  
Ascorbic Acid ◽  
Browning Reaction ◽  
Enzymic Browning

scholarly journals Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1508
Author(s):  
Yujun Xu ◽  
Dequan Zhang ◽  
Huan Liu ◽  
Zhenyu Wang ◽  
Teng Hui ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Amino Acids ◽  
Glutamic Acid ◽  
Volatile Compounds ◽  
Free Amino ◽  
Comprehensive Evaluation ◽  
Processing Method ◽  
Gas Chromatography Mass Spectrometry ◽  
Theoretical Support ◽  
History Of

Nang roasting is a traditional lamb processing method in Xinjiang (China) with a history of thousands of years. This study comprehensively evaluated the volatile and nonvolatile compounds of oyster cuts of roasted lamb at different processing stages of Nang roasting using gas chromatography mass spectrometry and amino acid automatic analyzer, respectively. Results indicated that aldehydes were the dominant profiles of volatile compounds, and hexanal, nonanal, octanal, (E)-2-nonenal, (E, E)-2,4-decadienal, (E, E)-2,4-nonadienal and 1-octen-3-ol were the key volatile compounds or aroma contributors to roasted oyster cuts. Isoamylol and 3-hydroxy-2-butanone could differentiate fresh and marinated oyster cuts from roasted ones; (E)-2-nonenal, (E, E)-2,4-decadienal, 1-octen-3-ol, hexanal, octanal, nonanal and (E, E)-2,4-nonadienal could differentiate Nang roasted oyster cuts of 60 min from those of 15, 30 and 45 min. Umami amino acids and sweet amino acids are the dominant profiles of nonvolatile compounds; glutamic acid, alanine and 5′-IMP were the key free amino acids or taste contributors to roasted oyster cuts. Glutamic acid, alanine and 5′-IMP could differentiate fresh and marinated oyster cuts from roasted samples. This work provided theoretical support for the control of flavor attributes of roasted lamb with traditional Nang roasting.

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