INFLUENCE OF GLUTATHIONE OXIDATION AND PH ON THERMAL FORMATION OF MAILLARD-TYPE VOLATILE COMPOUNDS

The Maillard-type volatile compounds obtained from the reaction of glu tathione and glucose were mainly furans, carbonyl compounds, and sulfu r-containing compounds including thiophenes, thiazoles, and cyclic pol ysulfides. Both pH8.0 and 6.0 were favorable conditions for sulfur-con taining compound formation, whereas acidic conditions were favorable f or furan and derivative formation. The reaction between glutathionesul fonic acid, an oxidized form of glutathione, and glucose primarily pro duced furans, carbonyl compounds, pyrazines, and pyrroles. Furans domi nated the products obtained from the reactions at pH 6.0 and 8.0. Pyra zines increased as the reaction pH increased. The disappearance of sul fur-containing compounds in the products of glutathionesulfonic acid a nd glucose reaction systems indicated glutathionesulfonic acid could n ot provide hydrogen sulfide for the reaction.