Article
J. Agric. Food Chem., Vol. 58, No. 5, 2010 3123
finally yield 5-methylthiophene-2-carbaldehyde. 5-Methylthio-
phene-2-carbaldehyde has been commonly found in mixtures of
cysteine and different sugars (31). A previous study found that
gas chromatography-olfactometry; AEDA, aroma extract
dilution analysis; FD, flavor dilution; RIs, retention indices;
CAMOLA, carbohydrate module labeling.
5-methylthiophene-2-carbaldehyde was formed from the inter-
action between C-5 sugar and mercaptoacetaldehyde or by the
thermal degradation of C-6 sugars followed by a reaction with
hydrogen sulfide in different model systems (32).
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13
13
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13
suggests the molecular structure [3- C]-3-methylthiophene-
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2
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(
(
13
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13
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13
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2
-carbaldehyde could be explained via the recombination of the
C-4 glucose fragment and mercaptoacetaldehyde.
(
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ABBREVIATIONS USED
(
GSH, glutathione; GSH MRP, glutathione Maillard reaction
product; GC-MS, gas chromatography-mass spectrometry; GC-O,