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Quantitation of key odorants in arginine/cysteine-glucose Maillard reactions

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Title
Quantitation of key odorants in arginine/cysteine-glucose Maillard reactions
Name (type = personal)
NamePart (type = family)
Cannon
NamePart (type = given)
Robert J.
NamePart (type = date)
1983-
DisplayForm
Robert J. Cannon
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
HO
NamePart (type = given)
CHI-TANG
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CHI-TANG HO
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
School of Graduate Studies
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school
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Text
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theses
OriginInfo
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2019
DateOther (qualifier = exact); (type = degree)
2019-05
CopyrightDate (encoding = w3cdtf); (qualifier = exact)
2019
Language
LanguageTerm (authority = ISO 639-3:2007); (type = text)
English
Abstract (type = abstract)
Unlike many other named reactions in organic chemistry, the Maillard reaction is not a clearly defined single pathway. Instead, it is one of the most complex processes in food chemistry. Maillard reactions studied in the literature over the last fifty years have focused either on simple model systems or complex culinary processes. The next step in our understanding of Maillard reactions is to bridge the gap between these simple and complex systems. By adding more than one amino acid to a model system, we aim to better understand the different mechanisms for which certain aroma compounds are formed.
In this study, L-arginine and L-cysteine were selected as the two amino acids in the thermal reaction with glucose. Found most abundantly in turkey and chicken, arginine is a basic, polar amino acid that has not been well studied in terms of its generation of volatile compounds from the Maillard reaction. In contrast, L-cysteine, an amino acid found in meat and poultry, has been studied in detail. Using different reaction conditions, the key odorants from several arginine-cysteine/glucose model studies were identified and quantified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O).
Attention was given to the extraction procedure used for the isolation of the aroma compounds. The methodology of Likens-Nickerson extraction, better known as steam distillation extraction (SDE), has often been used in the literature to isolate the aroma compounds from Maillard reactions. A comparison of several data sets will show that solvent assisted flavor evaporation (SAFE) is a more preferred method for the isolation and recovery of a wide range of key odorants. This is evident in the quantitation of hydrophilic, mercapto acids, including 2-mercaptopropionic acid and 3-mercaptopropionic acid. The physico-chemical properties (log10Pow) and the mechanisms of formation will be discussed for both compounds.
Finally, the mechanisms of formation for additional key odorants identified by GC-MS and GC-O will be proposed. A strategy to prove these mechanisms and ideas for supplementary reactions will be briefly discussed.
Subject (authority = RUETD)
Topic
Food Science
Subject (authority = LCSH)
Topic
Maillard reaction
Subject (authority = LCSH)
Topic
Odor control
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_9897
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application/pdf
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text/xml
Extent
1 online resource (xi, 89 pages) : illustrations
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
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School of Graduate Studies Electronic Theses and Dissertations
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rucore10001600001
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NjNbRU
Identifier (type = doi)
doi:10.7282/t3-nbkr-a666
Genre (authority = ExL-Esploro)
ETD graduate
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The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Cannon
GivenName
Robert
MiddleName
J.
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2019-04-22 14:33:50
AssociatedEntity
Name
Robert Cannon
Role
Copyright holder
Affiliation
Rutgers University. School of Graduate Studies
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License
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Author Agreement License
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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.
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Copyright protected
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Status
Open
Reason
Permission or license
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2019-04-23T07:18:20
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2019-04-23T07:18:20
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