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Thermal reaction of anisaldehyde in the presence of l-cysteine, a model reaction of Chinese stew meat flavor generation

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TitleInfo
Title
Thermal reaction of anisaldehyde in the presence of l-cysteine, a model reaction of Chinese stew meat flavor generation
Name (type = personal)
NamePart (type = family)
Pu
NamePart (type = given)
Xu
NamePart (type = date)
1988-
DisplayForm
XU PU
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
HO
NamePart (type = given)
CHI-TANG
DisplayForm
CHI-TANG HO
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = personal)
NamePart (type = family)
HUANG
NamePart (type = given)
QINGRONG
DisplayForm
QINGRONG HUANG
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Hartman
NamePart (type = given)
Thomas G
DisplayForm
Thomas G Hartman
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm (authority = RULIB)
school
TypeOfResource
Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (qualifier = exact)
2014
DateOther (qualifier = exact); (type = degree)
2014-05
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
Chinese stew meat is very popular in China due to its special flavor generated during cooking process. However, how these flavors are produced has not been studied yet. Star anise is one of the indispensable ingredients in the formation of Chinese stewed meat flavor. One of the most important volatile components in star anise is anisaldehyde. Anisaldehyde may react with sulfur-containing constituents of meat such as cysteine to form components of sensory significant during the cooking of stewed meat. Cysteine is major precursor for meat flavor generation. We present here results of a study that tested the thermal reaction of anisaldehyde in the presence of cysteine under certain conditions. Anisaldehyde was mixed with cysteine, then the mixture was heated to both 60℃, 80℃, 120℃ and 150℃ for two hours by oil bath. To determine both volatile and non-volatile compounds, products were separated into two parts. In order to detect non-volatile compounds, one part of the products was extracted by ethyl acetate. One major non-volatile product was purified from the sample by HPLC. Mass spectrometry was used to determine the structure of that major non-volatile compound, which is identified as 4-methoxybenzothialdehyde. For volatile compound detection, the other part of the product was extracted by dichloromethane and the volatile compounds were then determined by using GC/MS. Several major sulfur containing aroma compounds were identified besides various products generated during cysteine thermal degradation. Detection for both volatile and non-volatile compounds indicates that anisaldehyde can react with cysteine and may influence the meat flavor generation during the Chinese stew meat cooking process.
Subject (authority = RUETD)
Topic
Food Science
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_5321
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
xi, 124 p. : ill.
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
Note (type = statement of responsibility)
by Xu Pu
Subject (authority = ETD-LCSH)
Topic
Illicium verum
Subject (authority = ETD-LCSH)
Topic
Stews--China
Subject (authority = ETD-LCSH)
Topic
Flavor
RelatedItem (type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Location
PhysicalLocation (authority = marcorg); (displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier (type = doi)
doi:10.7282/T3MP51KH
Genre (authority = ExL-Esploro)
ETD graduate
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
PU
GivenName
XU
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2014-01-23 20:31:32
AssociatedEntity
Name
XU PU
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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Technical

RULTechMD (ID = TECHNICAL1)
ContentModel
ETD
OperatingSystem (VERSION = 5.1)
windows xp
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