引用本文:
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
Citation: 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
Citation: 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
Preparation of natural isovaleraldehyde by the Maillard reaction
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%.
English
Preparation of natural isovaleraldehyde by the Maillard reaction
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℃, reaction time 3 h, pH 5. The highest yield of isovaleraldehyde obtained was about 32%.
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Key words:
- Maillard reaction
- / Natural flavors
- / Isovaleraldehye
- / Preparation
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