Home >
Community >
How can I extract the volatile compunds formed from thiamine and...
Upvote
27
Downvote
+ Food analysis
+ Food
+ Volatile organic compounds
Posted by
Mutegi Njeru
How can I extract the volatile compunds formed from thiamine and...
Hi Jorge, I need the optimal conditions for the Maillard reaction and the volatile compounds extraction so your information has been very useful. Thanks for your time.
Hi Jorge, I need the optimal conditions for the Maillard reaction and the volatile compounds extraction so your information has been very useful. Thanks for your time.
Hi Adriana, It is not clear whether you are interested in the conditions during the experiment or during the extraction. You mention thiamine and cysteine and afterwards you ask about sugar ratio: I guess it is part of you model system. If it is about the conditions during the model system, of course all these factors will influence the development of Maillard reactions and thiamine degradation, but it is unclear whether you want to maximize MR (in this case: slightly basic conditions, as high temperature as possible, lower the water activity, and the molar ratio aa:sugar will strongly depend on the sugar and the aa, but let's say around 1:3 to begin with) or just want to resemble a food system (in this case, of course, you should use the food conditions). If it is about the extraction, some of these parameters (e.g. temperature) might produce artefacts during extraction (e.g. if you run the system at low temperature and the extraction is carried out at high, most of what you will find will be a consequence of extraction temperatures, unless you manage to stop the reaction before extraction. I personally find SPME quite easy and useful for these kind of systems: it is perhaps not good for quantification, but almost no technique for volatiles analysis is reliable in this sense. For SPME, you can always try first directly with a PDMS/CAR/DVB fiber extracting at around 30ºC, and optimize the conditions (temp, salt content, time...) afterwards if the targeted compounds are not showing. Good luck
Hi Adriana, It is not clear whether you are interested in the conditions during the experiment or during the extraction. You mention thiamine and cysteine and afterwards you ask about sugar ratio: I guess it is part of you model system. If it is about the conditions during the model system, of course all these factors will influence the development of Maillard reactions and thiamine degradation, but it is unclear whether you want to maximize MR (in this case: slightly basic conditions, as high temperature as possible, lower the water activity, and the molar ratio aa:sugar will strongly depend on the sugar and the aa, but let's say around 1:3 to begin with) or just want to resemble a food system (in this case, of course, you should use the food conditions). If it is about the extraction, some of these parameters (e.g. temperature) might produce artefacts during extraction (e.g. if you run the system at low temperature and the extraction is carried out at high, most of what you will find will be a consequence of extraction temperatures, unless you manage to stop the reaction before extraction. I personally find SPME quite easy and useful for these kind of systems: it is perhaps not good for quantification, but almost no technique for volatiles analysis is reliable in this sense. For SPME, you can always try first directly with a PDMS/CAR/DVB fiber extracting at around 30ºC, and optimize the conditions (temp, salt content, time...) afterwards if the targeted compounds are not showing. Good luck
Hi Jorge,
I need the optimal conditions for the Maillard reaction and the volatile compounds extraction so your information has been very useful.
Thanks for your time.
Hi Jorge,
I need the optimal conditions for the Maillard reaction and the volatile compounds extraction so your information has been very useful.
Thanks for your time.
More
VOTE
Hi Adriana,
It is not clear whether you are interested in the conditions during the experiment or during the extraction. You mention thiamine and cysteine and afterwards you ask about sugar ratio: I guess it is part of you model system.
If it is about the conditions during the model system, of course all these factors will influence the development of Maillard reactions and thiamine degradation, but it is unclear whether you want to maximize MR (in this case: slightly basic conditions, as high temperature as possible, lower the water activity, and the molar ratio aa:sugar will strongly depend on the sugar and the aa, but let's say around 1:3 to begin with) or just want to resemble a food system (in this case, of course, you should use the food conditions).
If it is about the extraction, some of these parameters (e.g. temperature) might produce artefacts during extraction (e.g. if you run the system at low temperature and the extraction is carried out at high, most of what you will find will be a consequence of extraction temperatures, unless you manage to stop the reaction before extraction.
I personally find SPME quite easy and useful for these kind of systems: it is perhaps not good for quantification, but almost no technique for volatiles analysis is reliable in this sense. For SPME, you can always try first directly with a PDMS/CAR/DVB fiber extracting at around 30ºC, and optimize the conditions (temp, salt content, time...) afterwards if the targeted compounds are not showing.
Good luck
Hi Adriana,
It is not clear whether you are interested in the conditions during the experiment or during the extraction. You mention thiamine and cysteine and afterwards you ask about sugar ratio: I guess it is part of you model system.
If it is about the conditions during the model system, of course all these factors will influence the development of Maillard reactions and thiamine degradation, but it is unclear whether you want to maximize MR (in this case: slightly basic conditions, as high temperature as possible, lower the water activity, and the molar ratio aa:sugar will strongly depend on the sugar and the aa, but let's say around 1:3 to begin with) or just want to resemble a food system (in this case, of course, you should use the food conditions).
If it is about the extraction, some of these parameters (e.g. temperature) might produce artefacts during extraction (e.g. if you run the system at low temperature and the extraction is carried out at high, most of what you will find will be a consequence of extraction temperatures, unless you manage to stop the reaction before extraction.
I personally find SPME quite easy and useful for these kind of systems: it is perhaps not good for quantification, but almost no technique for volatiles analysis is reliable in this sense. For SPME, you can always try first directly with a PDMS/CAR/DVB fiber extracting at around 30ºC, and optimize the conditions (temp, salt content, time...) afterwards if the targeted compounds are not showing.
Good luck
More
VOTE