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Mechanisms of alkylpyrazine formation in a potato model system containing added glycine

Low, M.Y., Parker, J.K. and Mottram, D.S. (2007) Mechanisms of alkylpyrazine formation in a potato model system containing added glycine. Journal of Agricultural and Food Chemistry, 55 (10). pp. 4087-4094. ISSN 0021-8561

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To link to this article DOI: 10.1021/jf070044s

Abstract/Summary

The use of glycine to limit acrylamide formation during the heating of a potato model system was also found to alter the relative proportions of alkylpyrazines. The addition of glycine increased the quantities of several alkylpyrazines, and labeling studies using [2-C-13]glycine showed that those alkylpyrazines which increased in the presence of glycine had at least one C-13-labeled methyl substituent derived from glycine. The distribution of C-13 within the pyrazines suggested two pathways by which glycine, and other amino acids, participate in alkylpyrazine formation, and showed the relative contribution of each pathway. Alkylpyrazines that involve glycine in both formation pathways displayed the largest relative increases with glycine addition. The study provided an insight into the sensitivity of alkylpyrazine formation to the amino acid composition in a heated food and demonstrated the importance of those amino acids that are able to contribute an alkyl substituent. This may aid in estimating the impact of amino acid addition on pyrazine formation, when amino acids are added to foods for acrylamide mitigation.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13188
Uncontrolled Keywords:pyrazines, glycine, acrylamide, potato, dihydropyrazines, alpha-dicarbonyls, Strecker aldehydes, 2,3-butanedione, formaldehyde , MAILLARD REACTION, VOLATILE COMPONENTS, PYRAZINE FORMATION, AMINO-ACIDS, ACRYLAMIDE, PRODUCTS, ORIGIN, FLAVOR

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