| Preparation of natural isovaleraldehyde by the Maillard reaction |
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| 作者单位： | Hong Yu Tian Jie Zhang Bao Guo Sun Ming Quan Huang School of Chemistry and Enviromental Engineering，Beijing Technology and Business University，Beijing 100037，China Jian Rong Li Xiao Xiang Han College of Food Science，Biotechnology and Environmental Engineering，Zhejiang Gongshang University，Hangzhou 310035，China |
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| 基金项目： | Finacial support from the Bejing Excellent talents's projects (No. 20051D0500308) and Key Subject of Food Science and Engineering of Zhejiang Province (No. ZSZKF200714) is gratefully acknowledged. |
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| 摘 要： | Isovaleraldehyde possesses malty,fruity,cocoa-like odor and is widely used in fruit,chocolate,coffee flavors.The preparation of natural isovaleraldehyde by the Maillard model reaction was studied in this paper.The effects of the ratio of D-glucose/L-leucine, reaction temperature and pH value on the yield of isovaleraldehyde were explored.The optimum conditions were as follows: n(D-glucose):n(L-leucine)=4,temperature 150℃,reaction time 3 h,pH 5.The highest yield of isovaleraldehyde obtained was about 32%.
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| 收稿时间： | 2007-05-21 |
Preparation of natural isovaleraldehyde by the Maillard reaction |
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| Hong Yu Tian,Jie Zhang,Bao Guo Sun,Ming Quan Huang,Jian Rong Li,Xiao Xiang Han. Preparation of natural isovaleraldehyde by the Maillard reaction[J]. Chinese Chemical Letters, 2007, 18(9): 1049-1052. DOI: 10.1016/j.cclet.2007.07.009 |
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| Authors: | Hong Yu Tian Jie Zhang Bao Guo Sun Ming Quan Huang Jian Rong Li Xiao Xiang Han |
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| Affiliation: | 1. School of Chemistry and Enviromental Engineering, Beijing Technology and Business University, Beijing 100037, China;2. College of Food Science, Biotechnology and Environmental Engineering, Zhejiang Gongshang University, Hangzhou 310035, China |
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| Abstract: | Isovaleraldehyde possesses malty, fruity, cocoa-like odor and is widely used in fruit, chocolate, coffee flavors. The preparation of natural isovaleraldehyde by the Maillard model reaction was studied in this paper. The effects of the ratio of d-glucose/l-leucine, reaction temperature and pH value on the yield of isovaleraldehyde were explored. The optimum conditions were as follows: n(d-glucose):n(l-leucine) = 4, temperature 150 °C, reaction time 3 h, pH 5. The highest yield of isovaleraldehyde obtained was about 32%. |
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| Keywords: | Maillard reaction Natural flavors Isovaleraldehye Preparation |
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