Alpha-mercaptoketone formation during the maillard reaction of cysteine and [1-(13)C]ribose

J Agric Food Chem. 2004 Feb 25;52(4):958-61. doi: 10.1021/jf035265m.

Abstract

The volatiles formed from [1-(13)C]-ribose and cysteine during 4 h at 95 degrees C in aqueous phosphate buffer (pH 5) were analyzed by headspace SPME in combination with GC-MS. The extent and position of the labeling were determined using MS data. The identified volatiles comprised sulfur compounds such as 2-[(13)C]methyl-3-furanthiol, 2-[(13)CH(2)]furfurylthiol, [1-(13)C]-3-mercaptopentan-2-one, [1-(13)C]-3-mercaptobutan-2-one, [4-(13)C]-3-mercaptobutan-2-one, and 3-mercaptobutan-2-one. The results confirm furan-2-carbaldehyde as an intermediate of 2-furfurylthiol, as well as 1,4-dideoxypento-2,3-diulose as an intermediate of 2-methyl-3-furanthiol and 3-mercaptopentan-2-one. Loss of the C-1 and C-5 carbon moieties during the formation of 3-mercaptobutan-2-one suggests two different mechanisms leading to the key intermediate butane-2,3-dione.

MeSH terms

  • Buffers
  • Carbon Isotopes
  • Cysteine / chemistry*
  • Epoxy Compounds / chemistry
  • Ketones / chemistry*
  • Maillard Reaction*
  • Phosphates
  • Ribose / chemistry*
  • Sulfhydryl Compounds / chemistry*
  • Volatilization

Substances

  • Buffers
  • Carbon Isotopes
  • Epoxy Compounds
  • Ketones
  • Phosphates
  • Sulfhydryl Compounds
  • diepoxybutane
  • Ribose
  • Cysteine