New insight into the formation mechanism of 2-furfurylthiol in the glucose-cysteine reaction with ribose

文献类型： 外文期刊

第一作者： Liu, Huan

作者： Liu, Huan;Wang, Zhenyu;Hui, Teng;Fang, Fei;Zhang, Dequan

作者机构：

关键词： 2-Furfuthiol; Glucose; Ribose; Formation mechanism; CAMOLA

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2021 年 143 卷

页码：

收录情况： SCI

摘要： The molecular formation mechanism of 2-furfurylthiol in the glucose-cysteine reaction is not reported. Knowledge of the molecular interaction of glucose and ribose on the generation of 2-furfurylthiol is still unclear. The carbon module labeling (CAMOLA) technical approach was applied to elucidate the formation mechanism of 2furfurylthiol in the glucose-cysteine reaction. The effect of ribose on the glucose-cysteine reaction was also evaluated. The results showed that 2-furfural and 2-furanmethanol were important intermediates for the formation of 2-furfurylthiol. Irrespective of the heating time, 2-furfurylthiol was mainly generated from an intact C5 glucose skeleton (88-89%), whereas the recombination of glucose fragments had minimal contribution. 2Furfural could be generated from the Maillard reaction between glucose and cysteine or glucose alone, which further formed 2-furanmethanol. Immediately, 2-furfurylthiol could arise from the reaction of 2-furanmethanol and H2S from cysteine. Moreover, the reaction of glucose, ribose, and cysteine could generate 2-furfural, 2furanmethanol, and 2-furfurylthiol by an addition effect confirmed by the model reaction and food system.

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