We. Riha et al., EFFECT OF CYSTEINE ADDITION ON THE VOLATILES OF EXTRUDED WHEAT-FLOUR, Journal of agricultural and food chemistry, 44(7), 1996, pp. 1847-1850
The sulfur-containing amino acid cysteine was added at concentrations
ranging from 0% to 1.0% to wheat flour and extruded in a corotating tw
in screw extruder. A total of 18 sulfur-containing compounds was tenta
tively identified along with 4 pyrazines and 1 furan. The fact that mo
st of the sulfur-containing compounds were thiazoles indicated that th
ese compounds may be formed due to thermal degradation of cysteine. Th
e increase in concentration of cysteine in the wheat flour did effect
the concentration of most volatiles, including non-sulfur-containing v
olatiles; however, the addition of cysteine over the 0.5% level did no
t seem to greatly increase volatile production.