Study of turbulent flow and heat Transfer in a rectangular channel with solid and perforated ribs on two posite walls

This study investigated the effect of nucleotides on flavor development in a Maillard model system containing cysteine and D-ribose. Head space gas chromatography MS analysis method was used. More than 100 compounds were isolated from a Maillard reaction model system containing cysteine and D-ribose heated at 140ºC for 1h.Compounds identified included thiophenes, thiophenone, thiopyran, bicyclic thiophenes, thiazol disulfides, hertocyclic thiols and non sulfur-containing compounds such as furan and furan derivatives and sugar-derived carbonyls were selected as makers to evaluate the effect of nucleotides on the Maillard reactions. L-Cysteine, D-ribose and nucleotides were heated at 140ºC for 1h to produce Maillard reaction volatiles.Sensory evaluation of the head space of the heated reaction mixtures revealed that the aromas developed in the systems containing only cysteine and D-ribose were more meaty and sulfury than detected in systems containing nucleotides and yeast extract.More roasty meaty aroma were generated in the reaction mixture containing nucleotides and yeast extract. Nucleotides moderately suppressed the formation of selected Maillard reaction products, which sulfury and meaty aroma will promote the formation of roasty aroma.