Abstract
Deep fat frying of foods with different moisture levels in different metallic containers imparts various aromas. The effect of metals, viz. iron and copper, in trace amounts (10 ppm) in biacetyl/α-amino acid model systems heated at 180 °C and 0–80% moisture levels on the formation of heterocyclic nitrogen compounds was studied. Biacetyl-glycine systems gave 2-methylpyridine and three pyrazines,dl-alanine formed three pyrazines and isoleucine formed two pyrazines. The catalytic effect of copper was greater compared with that of iron. The effect of metallic ions was very much enhanced in low-moisture systems, particularly in the formation of tetramethylpyrazine.
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