Determination of volatile compounds formed in a glucose–selenomethionine model system by gas chromatography–atomic emission detector and gas chromatography–mass spectrometry

In order to gain a better understanding of the formation of organoselenium compounds in food system, the Maillard reaction of selenomethionine and glucose was studied in a model system. The effects of heating time and pH on the volatile compounds formed in a glucose–selenomethionine reaction were also investigated. Nine organoselenium compounds were identified. Pyrazines and dimethyldiselenide are major volatile compounds generated from the glucose–selenomethionine model system. A high pH level favours the formation of pyrazine and dimethyldiselenide. In unbuffered systems, a pH change of three or more pH units may occur, and this may significantly affect the formation of Maillard reaction products.