Structured fluids as microreactors for flavor formation by the Maillard reaction

Thermal reactions of cysteine/furfural and cysteine/ribose mixtures were st udied in model systems to gain more insight into the influence of structure d fluids such as L-2 microemulsions and cubic phases on the generation of a roma compounds. Formation of 2-furfurylthiol from cysteine/furfural was par ticularly efficient in L-2 microemulsions and cubic phases compared to aque ous systems. The reaction led to the formation of two new sulfur compounds, which were identified as 2-(2-furyl)-thiazolidine and, tentatively, N-(2-m ercaptovinyl)-2-(2-furyl)-thiazolidine. Similarly, generation of 2-furfuryl thiol and 2-methyl-3-furanthiol from cysteine/ribose mixtures was strongly enhanced in structured fluids. The cubic phase was shown to be even more ef ficient in flavor generation than the L-2 microemulsion. It was denoted "cu bic catalyst" or "cubic selective microreactor". The obtained results are i nterpreted in terms of a sm face and curvature control of the reactions def ined by the structural properties of the formed surfactant associates.