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    Abstract
2013 (Vol. 5, Issue: 10)
Article Information:

Odor-Active (E) -4-Methyl-3-hexenoic Acid in Roasted Coffee Generated in the Maillard Reactions of L-Isoleucine with Sugars

Hironari Miyazato, Michiaki Nakamura, Seiji Hashimoto and Shuichi Hayashi
Corresponding Author:  Hironari Miyazato 

Key words:  AEDA, Arabica coffee, formation pathway, MDGC-MS, odorant, ,
Vol. 5 , (10): 1367-1374
Submitted Accepted Published
June 25, 2013 July 08, 2013 October 05, 2013
Abstract:

This study describes a novel odor-active unsaturated aliphatic acid in roasted Brazilian Arabica coffee. (E)-4-Methyl-3-hexenoic acid -4M3H), which is responsible for a sweaty odor, was identified for the first time using Gas Chromatography-Mass Spectrometry/Olfactometry (GC-MS/O), Aroma Extract Dilution Analysis (AEDA) and Multidimensional Gas Chromatography-Mass Spectrometry (MDGC-MS); its (Z) -isomer was also determined. Additionally, we conducted a model formation experiment to detect the presence of 4M3H in coffee and found that it may be produced nonstereoselectively in the Maillard reactions of L-isoleucine with sugars (xylose, fructose, glucose, rhamnose and sucrose). We also found that 2-methylbutanal derived from L-isoleucine and sugar degradation compounds such as α-dicarbonyl compounds (glyoxal, 2-oxopropanal, 2, 3-butanedione and 2, 3-pentanedione) and α-hydroxy ketones (1-hydroxy-2-propanone and 3-hydroxy-2-butanone) are key factors in the formation of 4M3H. Based on these results, we propose a series of potential nonstereoselective formation pathways for 4M3H.
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  Cite this Reference:
Hironari Miyazato, Michiaki Nakamura, Seiji Hashimoto and Shuichi Hayashi, 2013. Odor-Active (E) -4-Methyl-3-hexenoic Acid in Roasted Coffee Generated in the Maillard Reactions of L-Isoleucine with Sugars.  Advance Journal of Food Science and Technology, 5(10): 1367-1374.
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