糠醛
美拉德反应
化学
戊糖
木糖
羟甲基糠醛
风味
有机化学
5-羟甲基糠醛
食品科学
生物化学
发酵
果糖
催化作用
作者
Min Gong,Zhiping Zhou,Shuangping Liu,Shunni Zhu,Guoquan Li,Fang Zhong,Jian Mao
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-08-01
卷期号:354: 129503-129503
被引量:35
标识
DOI:10.1016/j.foodchem.2021.129503
摘要
As a flavor and quality parameter, furfural has potential undesirable effects. This study aimed to elucidate furfural formation, including generation, pathways, and possible precursors during the production of Zhenjiang aromatic vinegar. A cereal vinegar model, rich in saccharides, amino acids, and organic acids, was used to explore the potential precursors. Furfural and 5-hydroxymethylfurfural (HMF) mainly generated during the decoction process, but the HMF also increased during the aging process. Three pathways were found to coexist for the formation of furfural: (i) the Maillard reaction induced by saccharides and nitrogenous compounds, (ii) the direct cleavage of pentose, and (iii) indirect conversion from pentosan, which only made a minor contribution. Furfural was not formed from HMF or l-ascorbic acid in vinegar. Instead, ribose, xylose, arabinose, galacturonic acid, glucuronic acid, and pentosan were the main precursors. These insights may be useful for the risk/benefit balance and improve the flavor quality and safety.
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