Structured fluids as microreactors for flavor formation by the Maillard reaction.

摘要: Thermal reactions of cysteine/furfural and cysteine/ribose mixtures were studied in model systems to gain more insight into the influence structured fluids such as L2 microemulsions cubic phases on generation aroma compounds. Formation 2-furfurylthiol from was particularly efficient compared aqueous systems. The reaction led formation two new sulfur compounds, which identified 2-(2-furyl)thiazolidine and, tentatively, N-(2-mercaptovinyl)-2-(2-furyl)thiazolidine. Similarly, 2-methyl-3-furanthiol strongly enhanced fluids. phase shown be even flavor than microemulsion. It denoted “cubic catalyst” or selective microreactor”. obtained results are interpreted terms a surface curvature control defined by structural properties formed su...