Article(id=1320882041000931530, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320881884691808691, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025040257, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1745078400000, receivedDateStr=2025-04-20, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852419376, onlineDateStr=2026-10-24, pubDate=1782835200000, pubDateStr=2026-07-01, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852419376, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852419376, creator=13701087609, updateTime=1792852419376, updator=13701087609, issue=Issue{id=1320881884691808691, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='13', pageStart='1', pageEnd='522', issueExtLink='null', onlineDate='null', pubDate='1782835200000', pubDateStr='2026-07-01', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792852382109, creator='13701087609', updateTime=1792852382109, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=262, endPage=271, ext={EN=ArticleExt(id=1320882041311310027, articleId=1320882041000931530, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Effect of Additional Amino Acids on the Cysteine-Xylose Maillard Reaction to Form Volatile Flavor Compounds, columnId=1261343843585241413, journalTitle=Science and Technology of Food Industry, columnName=Analysis and Determination, runingTitle=null, highlight=null, articleAbstract=
This study investigated effect of adding serine, glutamic acid, or glycine to the "cysteine-xylose" system on formation of volatile flavor compounds via the Maillard reaction, aiming to provide guidance for meat animals breeding, meat food processing, and meat flavorings preparation. For the different Maillard reaction systems, their reaction extents were assessed by measurement of UV absorption at 294 and 420 nm, color difference values, pH, and the remaining xylose in the reaction solutions. Volatile flavor compounds generated were comparatively analyzed by solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and aroma extract dilution analysis in gas chromatography-olfactometry (AEDA/GC-O) in combination with partial least squares regression (PLSR) analysis and odor activity value (OAV) calculation. The results showed that addition of each of the three amino acids in four times the molar concentration of cysteine, the reaction extents of the Maillard reaction systems were enhanced. Addition of glycine caused the most browning of the reaction solution, followed by that of serine and glutamic acid. On the other hand, formation of volatile flavor compounds also increased as well with addition of the three amino acids. Especially, addition of glutamic acid produced the highest amount of sulfur-containing meaty compounds, where the odor-active compounds of them had greater dilution factors and the key aroma compounds (OAV≥1) of them exhibited larger OAVs. As the three amino acids were increasingly added to "cysteine-xylose" system, amounts of sulfur-containing key aroma compounds generated in the reaction systems first rose then fell, whereas amounts of the pyrazine key aroma compounds ascended all the way. As serine and glutamic acid each were in four times cysteine concentration, and glycine was in two times cysteine concentration, the sulfur-containing key aroma compounds were maximally yielded in the reaction systems, respectively. In conclusion, among the three amino acids, glutamic acid caused the weakest browning reaction and benefitted generation of sulfur-containing meaty compounds.
, authors=Jinxin HE, Kexin LI, Yu LIANG, Qingqing HU, Jianchun XIE
*, authorsList=Jinxin HE, Kexin LI, Yu LIANG, Qingqing HU, Jianchun XIE, authorCompany=null, correspAuthors=Jianchun XIE, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320882042422800596, articleId=1320882041000931530, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=添加氨基酸对“半胱氨酸-木糖”美拉德反应体系产生挥发性风味化合物的影响, columnId=1261343846139572559, journalTitle=食品工业科技, columnName=分析检测, runingTitle=null, highlight=null, articleAbstract=
本文研究添加丝氨酸、谷氨酸、甘氨酸对“半胱氨酸-木糖”美拉德反应产生挥发性风味化合物的影响，为肉类动物的养殖、肉类加工及肉味香精的制备提供指导。通过检测反应液的UV 294、420 nm吸收、色差值、pH、木糖剩余，比较不同体系的美拉德反应程度。采用固相微萃取/气相色谱-质谱联用和稀释法气相色谱-嗅闻分析并结合偏最小二乘回归分析、计算气味活性值（OAV）的方法，比较不同体系产生的挥发性风味物质。结果表明，添加三种氨基酸（摩尔浓度为半胱氨酸4倍）后，体系的美拉德反应程度均升高，尤以添加甘氨酸的体系褐变颜色最深，其次为添加丝氨酸和谷氨酸体系；体系产生的挥发性物质均增多，其中加入谷氨酸的体系产生的含硫肉香化合物最多，且气味活性化合物的稀释因子及关键香气化合物（OAV≥1）的OAV增加的幅度最大。随三种氨基酸的添加量增大，体系中含硫关键香气化合物的含量先增后降，吡嗪类关键香气化合物的含量一直上升。当丝氨酸和谷氨酸的加量为4倍半胱氨酸浓度时、甘氨酸的加量为2倍的半胱氨酸浓度时，产生的含硫类肉香关键香气化合物各自出现峰值。总之，三种氨基酸比较，添加谷氨酸时褐变反应最弱且对产生含硫类肉香风味物质最有利。
, authors=何金鑫, 李珂欣, 梁雨, 胡晴晴, 谢建春
*, authorsList=何金鑫, 李珂欣, 梁雨, 胡晴晴, 谢建春, authorCompany=null, correspAuthors=谢建春, authorNote=
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何金鑫（2000−），男，硕士研究生，研究方向：食品风味化学，E-mail：hjx15210770316@hotmail.com
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何金鑫（2000−），男，硕士研究生，研究方向：食品风味化学，E-mail：hjx15210770316@hotmail.com
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Indicators for extent of the Maillard reaction in the four reaction systems, figureFileSmall=7RagQe60pbggZFvfyxoJZA==, figureFileBig=xeC7FPipRNoMGUYIsNffPQ==, tableContent=null), ArticleFig(id=1320882046445138174, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882041000931530, language=CN, label=图1, caption=
四个反应体系的美拉德反应程度指标注：不同字母表示差异显著，P<0.05。
, figureFileSmall=7RagQe60pbggZFvfyxoJZA==, figureFileBig=xeC7FPipRNoMGUYIsNffPQ==, tableContent=null), ArticleFig(id=1320882046621298943, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882041000931530, language=EN, label=Fig.2, caption=
Partial least squares regression (PLSR) analysis of the volatile compounds in "cysteine-xylose" system and those with the three additional amino acids in 4 times the molar concentration of cysteine, figureFileSmall=7cfGmLUjXlFnvQjd3tkE3Q==, figureFileBig=b7h4UczibzSs62yJWFyXhw==, tableContent=null), ArticleFig(id=1320882046705185024, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882041000931530, language=CN, label=图2, caption=
偏最小二乘回归分析“半胱氨酸-木糖”及其添加4倍三种氨基酸体系鉴定的挥发性化合物, figureFileSmall=7cfGmLUjXlFnvQjd3tkE3Q==, figureFileBig=b7h4UczibzSs62yJWFyXhw==, tableContent=null), ArticleFig(id=1320882046772293889, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882041000931530, language=EN, label=Fig.3, caption=
Partial least squares regression (PLSR) analysis of the aroma active compounds in "cysteine-xylose" system and those with the three additional amino acids in 4 times the molar concentration of cysteine, figureFileSmall=ucKCN6N+Hq1VewZLMo22eA==, figureFileBig=iX7JbzUwrf8i378jqnaDyA==, tableContent=null), ArticleFig(id=1320882046843597058, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882041000931530, language=CN, label=图3, caption=
偏最小二乘回归分析“半胱氨酸-木糖”及其添加4倍三种氨基酸体系鉴定的香气活性化合物, figureFileSmall=ucKCN6N+Hq1VewZLMo22eA==, figureFileBig=iX7JbzUwrf8i378jqnaDyA==, tableContent=null), ArticleFig(id=1320882046923288835, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882041000931530, language=EN, label=Fig.4, caption=
Changes in the contents of the key aroma compounds (OAV≥1) produced with increasingly addition of three kinds of amino acids in the "cysteine-xylose" system, figureFileSmall=M3Tb4LF5EZCciDK5yE9m0Q==, figureFileBig=j1Xb0RF5coxQqETn1benrQ==, tableContent=null), ArticleFig(id=1320882047023952132, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882041000931530, language=CN, label=图4, caption=
随三种氨基酸添加量增大“半胱氨酸-木糖”体系产生的关键香气化合物（OAV≥1）含量变化, figureFileSmall=M3Tb4LF5EZCciDK5yE9m0Q==, figureFileBig=j1Xb0RF5coxQqETn1benrQ==, tableContent=null), ArticleFig(id=1320882047095255301, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882041000931530, language=EN, label=Table 1, caption=
Volatile compounds detected by solid phase micro extraction/gas chromatogram and mass spectrometry (SPME/GC-MS) in "cysteine-xylose" system and those with the three additional amino acids in 4 times the molar concentration of cysteine
, figureFileSmall=null, figureFileBig=null, tableContent=
| 化合物 | 保留指数 | 含量（ng/g） | 定性方式 |
|---|
| 空白 | 丝氨酸 | 谷氨酸 | 甘氨酸 |
|---|
| 硫醇硫醚类化合物 | | | | | | |
| 3-巯基-2-丁酮 | 1297 | 7.28±0.01d | 28.56±0.06b | 38.64±0.77a | 14.56±1.02c | MS/RI |
| 2-甲基-3-呋喃硫醇 | 1307 | 369.60±31.20d | 6076.00±683.20b | 9564.80±789.60a | 1691.02±114.40c | MS/RI/S |
| 3-巯基-2-戊酮 | 1360 | 1.68±0.02d | 5.04±0.01b | 20.72±0.42a | 3.92±0.02c | MS/RI |
| 2-糠硫醇 | 1433 | 3.92±0.01d | 16.24±5.61b | 21.84±2.80a | 12.32±0.32c | MS/RI/S |
| 3-噻吩硫醇 | 1572 | 3320.08±145.60a | 1204.00±95.23b | 884.80±100.81d | 1192.80±35.78c | MS/RI/S |
| 2-噻吩甲硫醇 | 1593 | / | 879.20±46.21c | 1338.40±41.40a | 1226.40±34.79b | MS/RI |
| 双（2-甲基-3-呋喃基）二硫醚 | 2150 | 274.40±34.39d | 6059.20±431.20c | 24130.40±2368.00a | 9615.20±795.20b | MS/RI/S |
| 2-甲基-3-[（2-甲基-3-噻吩基）二硫代]呋喃 | 2420 | 33.60±0.03d | 431.02±43.12b | 1534.40±151.21a | 240.80±7.02c | MS/RI |
| 2,3-二氢-5-甲基-4-[（2-甲基-3-呋喃基）二硫代]呋喃 | 2442 | 16.80±0.02d | 364.00±9.17b | 868.00±57.10a | 196.00±29.11c | MS/RI |
| 小计 | | 4028.08 | 15063.44 | 38402.00 | 14193.20 | |
| 噻吩类化合物 | | | | | | |
| 噻吩 | 1025 | 84.00±0.04d | 179.20±11.19c | 302.40±34.71a | 184.80±5.59b | MS/RI |
| 2-甲基噻吩 | 1095 | 61.60±0.02d | 252.00±25.93c | 879.02±98.07a | 313.60±32.40b | MS/RI/S |
| 二氢-2-甲基-3（2H）-噻吩酮 | 1528 | 95.20±16.51d | 207.20±21.32c | 425.60±44.79a | 285.60±18.56b | MS/RI/S |
| 3-噻吩甲醛 | 1678 | 840.00±78.42b | 3432.80±481.60a | 621.60±18.64c | 453.60±13.16d | MS/RI/S |
| 2-噻吩甲醛 | 1691 | 123.20±10.27d | 498.40±5.01c | 1562.40±76.04a | 1265.60±82.05b | MS/RI/S |
| 5-甲基-2-噻吩甲醛 | 1710 | 313.60±33.18d | 1047.02±61.62a | 1030.40±100.80b | 963.20±28.81c | MS/RI/S |
| 3-甲基-2-噻吩甲醛 | 1809 | 812.00±212.80d | 1881.60±162.40c | 3533.60±218.40a | 2917.60±274.40b | MS/RI/S |
| 1-（3-噻吩基）-丙酮 | 1856 | 134.40±16.77d | 537.60±44.81c | 924.00±27.72a | 812.00±24.36b | MS/RI/S |
| 噻吩并[2,3-b]噻吩 | 1873 | 884.80±380.80d | 1260.00±134.40c | 1873.00±91.11a | 1747.02±173.60b | MS/RI |
| 2,5-噻吩-二甲醛 | 1910 | / | 1204.00±128.76b | 1741.60±152.24a | / | MS/RI/S |
| 噻吩并[3,2-b]噻吩 | 1971 | 302.40±27.98d | 812.00±78.36c | 1080.08±72.76a | 912.80±27.31b | MS/RI/S |
| 小计 | | 3651.20 | 11312.00 | 13361.6 | 9856.00 | |
| 多硫类化合物 | | | | | | |
| anti-3,5-二甲基-1,2,4-三硫杂戊环 | 1600 | / | 1002.40±31.40b | / | 1030.40±29.41a | MS/RI |
| syn-3,5-二甲基-1,2,4-三硫杂戊环 | 1621 | 341.60±31.06d | 3780.00±515.20a | 716.80±21.50b | 660.80±19.82c | MS/RI |
| 1,2,3-三硫杂戊环 | 1770 | 11.20±0.01d | 397.60±11.72c | 666.40±117.92a | 599.20±240.80b | MS/RI/S |
| [1,2,3,4]四硫杂己环 | 2080 | / | 666.40±67.20c | 1400.00±128.80a | 873.60±16.77b | MS/RI/S |
| 小计 | | 352.80 | 5846.40 | 2783.20 | 3164.00 | |
| 噻唑类化合物 | | | | | | |
| 2-甲基噻唑 | 1242 | 145.60±39.23b | 156.80±28.04a | 134.40±22.42c | 128.80±5.60d | MS/RI/S |
| 噻唑 | 1252 | 443.20±151.20b | 425.60±26.02c | 543.20±39.20a | 403.20±22.40d | MS/RI |
| 2-乙酰基噻唑 | 1647 | 7084.00±1080.80d | 8747.20±739.20b | 7548.80±812.00c | 13238.40±1293.06a | MS/RI/S |
| 小计 | | 7672.80 | 9329.60 | 8226.40 | 13770.40 | |
| 含氮杂环化合物 | | | | | | |
| 吡嗪 | 1212 | 16.80±0.01c | 257.60±7.72b | 285.60±8.56a | / | MS/RI |
| 3-甲基吡啶 | 1230 | 481.60±39.20a | / | 196.00±16.75b | / | MS/RI/S |
| 2-甲基吡嗪 | 1267 | 352.80±10.58c | 624.83±24.35b | 935.20±95.20a | 268.80±21.03d | MS/RI |
| 2,5-二甲基吡嗪 | 1325 | 134.40±9.23d | 991.20±78.40a | 795.20±61.60b | 369.60±28.00c | MS/RI/S |
| 2,6-二甲基吡嗪 | 1331 | 89.60±0.57d | 808.77±18.26a | 397.60±33.60b | 123.20±13.19c | MS/RI/S |
| 2,3-二甲基吡嗪 | 1348 | / | 302.40±9.07b | 397.60±11.52a | 106.40±11.20c | MS/RI/S |
| 2-乙基-6-甲基吡嗪 | 1388 | / | 268.80±28.06b | 582.40±44.80a | 190.40±16.80c | MS/RI/S |
| 2,3,5-三甲基吡嗪 | 1408 | / | 599.20±50.40b | 912.80±72.80a | 212.80±5.38c | MS/RI/S |
| 3-乙基-2,5-二甲基吡嗪 | 1448 | / | 935.20±56.01b | 2475.20±196.00a | 151.20±9.82c | MS/RI/S |
| 小计 | | 1075.20 | 4788.00 | 6977.60 | 1422.40 | |
| 含氧杂环化合物 | | | | | | |
| 2-甲基呋喃 | 879 | 44.80±0.19d | 554.40±27.99b | 778.40±61.06a | 329.20±16.63c | MS/RI |
| 小计 | | 44.80 | 554.40 | 778.40 | 329.20 | |
| 总量 | | 16824.88 | 46893.84 | 70529.20 | 42735.20 | |
), ArticleFig(id=1320882047170752774, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882041000931530, language=CN, label=表1, caption=
固相微萃取/气-质联用分析“半胱氨酸-木糖”及其添加4倍三种氨基酸体系鉴定的挥发性化合物
, figureFileSmall=null, figureFileBig=null, tableContent=
| 化合物 | 保留指数 | 含量（ng/g） | 定性方式 |
|---|
| 空白 | 丝氨酸 | 谷氨酸 | 甘氨酸 |
|---|
| 硫醇硫醚类化合物 | | | | | | |
| 3-巯基-2-丁酮 | 1297 | 7.28±0.01d | 28.56±0.06b | 38.64±0.77a | 14.56±1.02c | MS/RI |
| 2-甲基-3-呋喃硫醇 | 1307 | 369.60±31.20d | 6076.00±683.20b | 9564.80±789.60a | 1691.02±114.40c | MS/RI/S |
| 3-巯基-2-戊酮 | 1360 | 1.68±0.02d | 5.04±0.01b | 20.72±0.42a | 3.92±0.02c | MS/RI |
| 2-糠硫醇 | 1433 | 3.92±0.01d | 16.24±5.61b | 21.84±2.80a | 12.32±0.32c | MS/RI/S |
| 3-噻吩硫醇 | 1572 | 3320.08±145.60a | 1204.00±95.23b | 884.80±100.81d | 1192.80±35.78c | MS/RI/S |
| 2-噻吩甲硫醇 | 1593 | / | 879.20±46.21c | 1338.40±41.40a | 1226.40±34.79b | MS/RI |
| 双（2-甲基-3-呋喃基）二硫醚 | 2150 | 274.40±34.39d | 6059.20±431.20c | 24130.40±2368.00a | 9615.20±795.20b | MS/RI/S |
| 2-甲基-3-[（2-甲基-3-噻吩基）二硫代]呋喃 | 2420 | 33.60±0.03d | 431.02±43.12b | 1534.40±151.21a | 240.80±7.02c | MS/RI |
| 2,3-二氢-5-甲基-4-[（2-甲基-3-呋喃基）二硫代]呋喃 | 2442 | 16.80±0.02d | 364.00±9.17b | 868.00±57.10a | 196.00±29.11c | MS/RI |
| 小计 | | 4028.08 | 15063.44 | 38402.00 | 14193.20 | |
| 噻吩类化合物 | | | | | | |
| 噻吩 | 1025 | 84.00±0.04d | 179.20±11.19c | 302.40±34.71a | 184.80±5.59b | MS/RI |
| 2-甲基噻吩 | 1095 | 61.60±0.02d | 252.00±25.93c | 879.02±98.07a | 313.60±32.40b | MS/RI/S |
| 二氢-2-甲基-3（2H）-噻吩酮 | 1528 | 95.20±16.51d | 207.20±21.32c | 425.60±44.79a | 285.60±18.56b | MS/RI/S |
| 3-噻吩甲醛 | 1678 | 840.00±78.42b | 3432.80±481.60a | 621.60±18.64c | 453.60±13.16d | MS/RI/S |
| 2-噻吩甲醛 | 1691 | 123.20±10.27d | 498.40±5.01c | 1562.40±76.04a | 1265.60±82.05b | MS/RI/S |
| 5-甲基-2-噻吩甲醛 | 1710 | 313.60±33.18d | 1047.02±61.62a | 1030.40±100.80b | 963.20±28.81c | MS/RI/S |
| 3-甲基-2-噻吩甲醛 | 1809 | 812.00±212.80d | 1881.60±162.40c | 3533.60±218.40a | 2917.60±274.40b | MS/RI/S |
| 1-（3-噻吩基）-丙酮 | 1856 | 134.40±16.77d | 537.60±44.81c | 924.00±27.72a | 812.00±24.36b | MS/RI/S |
| 噻吩并[2,3-b]噻吩 | 1873 | 884.80±380.80d | 1260.00±134.40c | 1873.00±91.11a | 1747.02±173.60b | MS/RI |
| 2,5-噻吩-二甲醛 | 1910 | / | 1204.00±128.76b | 1741.60±152.24a | / | MS/RI/S |
| 噻吩并[3,2-b]噻吩 | 1971 | 302.40±27.98d | 812.00±78.36c | 1080.08±72.76a | 912.80±27.31b | MS/RI/S |
| 小计 | | 3651.20 | 11312.00 | 13361.6 | 9856.00 | |
| 多硫类化合物 | | | | | | |
| anti-3,5-二甲基-1,2,4-三硫杂戊环 | 1600 | / | 1002.40±31.40b | / | 1030.40±29.41a | MS/RI |
| syn-3,5-二甲基-1,2,4-三硫杂戊环 | 1621 | 341.60±31.06d | 3780.00±515.20a | 716.80±21.50b | 660.80±19.82c | MS/RI |
| 1,2,3-三硫杂戊环 | 1770 | 11.20±0.01d | 397.60±11.72c | 666.40±117.92a | 599.20±240.80b | MS/RI/S |
| [1,2,3,4]四硫杂己环 | 2080 | / | 666.40±67.20c | 1400.00±128.80a | 873.60±16.77b | MS/RI/S |
| 小计 | | 352.80 | 5846.40 | 2783.20 | 3164.00 | |
| 噻唑类化合物 | | | | | | |
| 2-甲基噻唑 | 1242 | 145.60±39.23b | 156.80±28.04a | 134.40±22.42c | 128.80±5.60d | MS/RI/S |
| 噻唑 | 1252 | 443.20±151.20b | 425.60±26.02c | 543.20±39.20a | 403.20±22.40d | MS/RI |
| 2-乙酰基噻唑 | 1647 | 7084.00±1080.80d | 8747.20±739.20b | 7548.80±812.00c | 13238.40±1293.06a | MS/RI/S |
| 小计 | | 7672.80 | 9329.60 | 8226.40 | 13770.40 | |
| 含氮杂环化合物 | | | | | | |
| 吡嗪 | 1212 | 16.80±0.01c | 257.60±7.72b | 285.60±8.56a | / | MS/RI |
| 3-甲基吡啶 | 1230 | 481.60±39.20a | / | 196.00±16.75b | / | MS/RI/S |
| 2-甲基吡嗪 | 1267 | 352.80±10.58c | 624.83±24.35b | 935.20±95.20a | 268.80±21.03d | MS/RI |
| 2,5-二甲基吡嗪 | 1325 | 134.40±9.23d | 991.20±78.40a | 795.20±61.60b | 369.60±28.00c | MS/RI/S |
| 2,6-二甲基吡嗪 | 1331 | 89.60±0.57d | 808.77±18.26a | 397.60±33.60b | 123.20±13.19c | MS/RI/S |
| 2,3-二甲基吡嗪 | 1348 | / | 302.40±9.07b | 397.60±11.52a | 106.40±11.20c | MS/RI/S |
| 2-乙基-6-甲基吡嗪 | 1388 | / | 268.80±28.06b | 582.40±44.80a | 190.40±16.80c | MS/RI/S |
| 2,3,5-三甲基吡嗪 | 1408 | / | 599.20±50.40b | 912.80±72.80a | 212.80±5.38c | MS/RI/S |
| 3-乙基-2,5-二甲基吡嗪 | 1448 | / | 935.20±56.01b | 2475.20±196.00a | 151.20±9.82c | MS/RI/S |
| 小计 | | 1075.20 | 4788.00 | 6977.60 | 1422.40 | |
| 含氧杂环化合物 | | | | | | |
| 2-甲基呋喃 | 879 | 44.80±0.19d | 554.40±27.99b | 778.40±61.06a | 329.20±16.63c | MS/RI |
| 小计 | | 44.80 | 554.40 | 778.40 | 329.20 | |
| 总量 | | 16824.88 | 46893.84 | 70529.20 | 42735.20 | |
), ArticleFig(id=1320882047271416071, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882041000931530, language=EN, label=Table 2, caption=
Aroma active compounds detected by solid phase micro extraction/gas chromatogram-olfactometry (SPME/GC-O) in "cysteine-xylose" system and those with the three additional amino acids in 4 times the molar concentration of cysteine
, figureFileSmall=null, figureFileBig=null, tableContent=
保留
指数 | 化合物 | 香气
特征 | FD | 水中阈值（μg/kg） | OAV | 鉴定方法 |
|---|
| 空白 | 丝氨酸 | 谷氨酸 | 甘氨酸 | 空白 | 丝氨酸 | 谷氨酸 | 甘氨酸 |
|---|
| 硫醇硫醚类化合物 | | | | | | | | | | | |
| 813 | 3-巯基-2-丁酮 | 肉香 | 16 | 32 | 64 | 64 | 3 | 2 | 10 | 13 | 5 | RI/MS/O/S |
| 865 | 2-甲基-3-呋喃硫醇 | 肉香 | ≥256 | ≥256 | ≥256 | ≥256 | 0.007 | 52800 | 868000 | 1366400 | 241574 | RI/MS/O/S |
| 902 | 3-巯基-2-戊酮 | 肉香 | ≥256 | ≥256 | ≥256 | ≥256 | 0.7 | 2 | 7 | 30 | 6 | RI/MS/O/S |
| 909 | 2-糠硫醇 | 咖啡，肉香 | ≥256 | ≥256 | ≥256 | ≥256 | 0.01 | 392 | 1624 | 2184 | 1232 | RI/MS/O/S |
| 968 | 3-噻吩硫醇 | 肉香 | ≥256 | ≥256 | ≥256 | ≥256 | / | / | / | / | / | RI/MS/O/S |
| 1086 | 2-噻吩甲硫醇 | 肉香 | 32 | 64 | 128 | 128 | 0.04 | / | 21980 | 33460 | 30660 | RI/MS/O/S |
| 1187 | 4-甲基-苯硫醇 | 肉香 | 1 | 8 | 16 | 8 | / | / | / | / | / | RI/MS/O/S |
| 1525 | 双（2-甲基-3-呋喃基）二硫醚 | 肉香 | ≥256 | ≥256 | ≥256 | ≥256 | 0.00008 | 3430000 | 75740000 | 301630000 | 120190000 | RI/MS/O/S |
| 1671 | 2,3-二氢-5-甲基-4-[（2-甲基-3- 呋喃基）二硫代]呋喃 | 肉香 | 8 | 8 | 16 | 8 | / | / | / | / | / | RI/MS/O |
| 1716 | 2-甲基-3-[（2-甲基-3-噻吩基）二硫代]呋喃 | 肉香 | 1 | 2 | 2 | 2 | / | / | / | / | / | RI/MS/O |
| 噻吩类化合物 | | | | | | | | | | | |
| 662 | 噻吩 | 葱香 | 2 | 4 | 8 | 8 | 84 | 1 | 2 | 4 | 2 | RI/MS/O/S |
| 767 | 2-甲基噻吩 | 硫磺味 | 8 | 16 | 16 | 16 | / | / | / | / | / | RI/MS/O/S |
| 987 | 二氢-2-甲基-3（2H）-噻吩酮 | 肉香 | 8 | 16 | 32 | 16 | / | / | / | / | / | RI/MS/O/S |
| 990 | 3-噻吩甲醛 | 硫磺味 | 16 | 32 | 64 | 64 | / | / | / | / | / | RI/MS/O/S |
| 1001 | 2-噻吩甲醛 | 硫磺味 | 32 | 32 | 64 | 64 | 5 | 25 | 99 | 312 | 153 | RI/MS/O/S |
| 1081 | 2-甲基-2,3-二氢-噻吩 | 肉香 | 32 | 32 | 128 | 64 | / | / | / | / | / | RI/MS/O/S |
| 1115 | 5-甲基-2-噻吩甲醛 | 杏仁味 | 16 | 32 | 32 | 32 | / | / | / | / | / | RI/MS/O/S |
| 1120 | 3-甲基-2-噻吩甲醛 | 杏仁味 | 16 | 32 | 64 | 64 | / | / | / | / | / | RI/MS/O/S |
| 1180 | 1-（3-噻吩基）-丙酮 | 奶油味 | 4 | 4 | 8 | 8 | / | / | / | / | / | RI/MS/O/S |
| 1203 | 噻吩并[3,2-b]噻吩 | 肉香 | 4 | 16 | 32 | 16 | / | / | / | / | / | RI/MS/O/S |
| 1336 | 2,5-噻吩-二甲醛 | 硫磺味 | 1 | 4 | 16 | 8 | / | / | / | / | / | RI/MS/O/S |
| 多硫化合物 | | | | | | | | | | | |
| 1114 | 1,2,3-三硫杂戊环 | 硫磺味 | 4 | 8 | 16 | 16 | / | / | / | / | / | RI/MS/O/S |
| 1129 | anti-3,5-二甲基-1,2,4-三硫杂戊环 | 葱香 | 1 | 4 | 8 | 8 | / | / | / | / | / | RI/MS/O |
| 1136 | syn-3,5-二甲基-1,2,4-三硫杂戊环 | 葱香 | 1 | 4 | 8 | 8 | / | / | / | / | / | RI/MS/O |
| 1322 | [1,2,3,4]四硫杂己环 | 肉香 | 4 | 8 | 16 | 8 | / | / | / | / | / | RI/MS/O/S |
| 噻唑类化合物 | | | | | | | | | | | |
| 729 | 噻唑 | 肉香 | 4 | 8 | 8 | 8 | 38 | 14 | 11 | 14 | 11 | RI/MS/O/S |
| 807 | 2-甲基噻唑 | 肉香 | 8 | 4 | 16 | 16 | / | / | / | / | / | RI/MS/O/S |
| 1020 | 2-乙酰基噻唑 | 爆米花，肉香 | ≥256 | ≥256 | ≥256 | ≥256 | 3 | 2361 | 2916 | 2516 | 4413 | RI/MS/O/S |
| 含氮杂环类化合物 | | | | | | | | | | | |
| 912 | 2,5-二甲基吡嗪 | 烤香 | 4 | 16 | 32 | 16 | 80 | 2 | 12 | 10 | 5 | RI/MS/O/S |
| 919 | 2,3-二甲基吡嗪 | 烤香 | 1 | 16 | 16 | 8 | 0.4 | / | 756 | 994 | 266 | RI/MS/O/S |
| 1000 | 2-乙基-6-甲基吡嗪 | 烤香 | 1 | 4 | 16 | 4 | 40 | / | 7 | 15 | 5 | RI/MS/O/S |
| 1079 | 3-乙基-2,5-二甲基吡嗪 | 烤香 | 1 | 8 | 16 | 4 | 5 | / | 187 | 495 | 30 | RI/MS/O/S |
), ArticleFig(id=1320882048915583240, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882041000931530, language=CN, label=表2, caption=
固相微萃取/气相色谱-嗅闻分析“半胱氨酸-木糖”及其添加4倍三种氨基酸体系鉴定的香气活性化合物
, figureFileSmall=null, figureFileBig=null, tableContent=
保留
指数 | 化合物 | 香气
特征 | FD | 水中阈值（μg/kg） | OAV | 鉴定方法 |
|---|
| 空白 | 丝氨酸 | 谷氨酸 | 甘氨酸 | 空白 | 丝氨酸 | 谷氨酸 | 甘氨酸 |
|---|
| 硫醇硫醚类化合物 | | | | | | | | | | | |
| 813 | 3-巯基-2-丁酮 | 肉香 | 16 | 32 | 64 | 64 | 3 | 2 | 10 | 13 | 5 | RI/MS/O/S |
| 865 | 2-甲基-3-呋喃硫醇 | 肉香 | ≥256 | ≥256 | ≥256 | ≥256 | 0.007 | 52800 | 868000 | 1366400 | 241574 | RI/MS/O/S |
| 902 | 3-巯基-2-戊酮 | 肉香 | ≥256 | ≥256 | ≥256 | ≥256 | 0.7 | 2 | 7 | 30 | 6 | RI/MS/O/S |
| 909 | 2-糠硫醇 | 咖啡，肉香 | ≥256 | ≥256 | ≥256 | ≥256 | 0.01 | 392 | 1624 | 2184 | 1232 | RI/MS/O/S |
| 968 | 3-噻吩硫醇 | 肉香 | ≥256 | ≥256 | ≥256 | ≥256 | / | / | / | / | / | RI/MS/O/S |
| 1086 | 2-噻吩甲硫醇 | 肉香 | 32 | 64 | 128 | 128 | 0.04 | / | 21980 | 33460 | 30660 | RI/MS/O/S |
| 1187 | 4-甲基-苯硫醇 | 肉香 | 1 | 8 | 16 | 8 | / | / | / | / | / | RI/MS/O/S |
| 1525 | 双（2-甲基-3-呋喃基）二硫醚 | 肉香 | ≥256 | ≥256 | ≥256 | ≥256 | 0.00008 | 3430000 | 75740000 | 301630000 | 120190000 | RI/MS/O/S |
| 1671 | 2,3-二氢-5-甲基-4-[（2-甲基-3- 呋喃基）二硫代]呋喃 | 肉香 | 8 | 8 | 16 | 8 | / | / | / | / | / | RI/MS/O |
| 1716 | 2-甲基-3-[（2-甲基-3-噻吩基）二硫代]呋喃 | 肉香 | 1 | 2 | 2 | 2 | / | / | / | / | / | RI/MS/O |
| 噻吩类化合物 | | | | | | | | | | | |
| 662 | 噻吩 | 葱香 | 2 | 4 | 8 | 8 | 84 | 1 | 2 | 4 | 2 | RI/MS/O/S |
| 767 | 2-甲基噻吩 | 硫磺味 | 8 | 16 | 16 | 16 | / | / | / | / | / | RI/MS/O/S |
| 987 | 二氢-2-甲基-3（2H）-噻吩酮 | 肉香 | 8 | 16 | 32 | 16 | / | / | / | / | / | RI/MS/O/S |
| 990 | 3-噻吩甲醛 | 硫磺味 | 16 | 32 | 64 | 64 | / | / | / | / | / | RI/MS/O/S |
| 1001 | 2-噻吩甲醛 | 硫磺味 | 32 | 32 | 64 | 64 | 5 | 25 | 99 | 312 | 153 | RI/MS/O/S |
| 1081 | 2-甲基-2,3-二氢-噻吩 | 肉香 | 32 | 32 | 128 | 64 | / | / | / | / | / | RI/MS/O/S |
| 1115 | 5-甲基-2-噻吩甲醛 | 杏仁味 | 16 | 32 | 32 | 32 | / | / | / | / | / | RI/MS/O/S |
| 1120 | 3-甲基-2-噻吩甲醛 | 杏仁味 | 16 | 32 | 64 | 64 | / | / | / | / | / | RI/MS/O/S |
| 1180 | 1-（3-噻吩基）-丙酮 | 奶油味 | 4 | 4 | 8 | 8 | / | / | / | / | / | RI/MS/O/S |
| 1203 | 噻吩并[3,2-b]噻吩 | 肉香 | 4 | 16 | 32 | 16 | / | / | / | / | / | RI/MS/O/S |
| 1336 | 2,5-噻吩-二甲醛 | 硫磺味 | 1 | 4 | 16 | 8 | / | / | / | / | / | RI/MS/O/S |
| 多硫化合物 | | | | | | | | | | | |
| 1114 | 1,2,3-三硫杂戊环 | 硫磺味 | 4 | 8 | 16 | 16 | / | / | / | / | / | RI/MS/O/S |
| 1129 | anti-3,5-二甲基-1,2,4-三硫杂戊环 | 葱香 | 1 | 4 | 8 | 8 | / | / | / | / | / | RI/MS/O |
| 1136 | syn-3,5-二甲基-1,2,4-三硫杂戊环 | 葱香 | 1 | 4 | 8 | 8 | / | / | / | / | / | RI/MS/O |
| 1322 | [1,2,3,4]四硫杂己环 | 肉香 | 4 | 8 | 16 | 8 | / | / | / | / | / | RI/MS/O/S |
| 噻唑类化合物 | | | | | | | | | | | |
| 729 | 噻唑 | 肉香 | 4 | 8 | 8 | 8 | 38 | 14 | 11 | 14 | 11 | RI/MS/O/S |
| 807 | 2-甲基噻唑 | 肉香 | 8 | 4 | 16 | 16 | / | / | / | / | / | RI/MS/O/S |
| 1020 | 2-乙酰基噻唑 | 爆米花，肉香 | ≥256 | ≥256 | ≥256 | ≥256 | 3 | 2361 | 2916 | 2516 | 4413 | RI/MS/O/S |
| 含氮杂环类化合物 | | | | | | | | | | | |
| 912 | 2,5-二甲基吡嗪 | 烤香 | 4 | 16 | 32 | 16 | 80 | 2 | 12 | 10 | 5 | RI/MS/O/S |
| 919 | 2,3-二甲基吡嗪 | 烤香 | 1 | 16 | 16 | 8 | 0.4 | / | 756 | 994 | 266 | RI/MS/O/S |
| 1000 | 2-乙基-6-甲基吡嗪 | 烤香 | 1 | 4 | 16 | 4 | 40 | / | 7 | 15 | 5 | RI/MS/O/S |
| 1079 | 3-乙基-2,5-二甲基吡嗪 | 烤香 | 1 | 8 | 16 | 4 | 5 | / | 187 | 495 | 30 | RI/MS/O/S |
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