Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems

卷:232

Hou, Li ; Xie, Jianchun ; Zhao, Jian ; Zhao, Mengyao ; Fan, Mengdie ; Xiao, Qunfei ; Liang, Jingjing ; Chen, Feng

Beijing Technol & Business Univ

关键词: Meat flavor;    Maillard reaction;    Intermediate;    Amadori;    Thiazolidine;    Cysteine;    Glycine;    Xylose;   

DOI  :  10.1016/j.foodchem.2017.03.133

学科分类：食品科学和技术

【 摘 要 】

To explore initial Maillard reaction pathways and mechanisms for maximal formation of meaty flavors in heated cysteine-xylose-glycine systems, model reactions with synthesized initial Maillard intermediates, Gly-Amadori, TTCA (2-threityl-thiazolidine-4-carboxylic acids) and Cys-Amadori, were investigated. Relative relativities were characterized by spectrophotometrically monitoring the development of colorless degradation intermediates and browning reaction products. Aroma compounds formed were determined by solid-phase microextraction combined with GC-MS and GC-olfactometry. Gly-Amadori showed the fastest reaction followed by Cys-Amadori then TTCA. Free glycine accelerated reaction of TTCA, whereas cysteine inhibited that of Gly-Amadori due to association forming relatively stable thiazolidines. Cys-Amadori/Gly had the highest reactivity in development of both meaty flavors and brown products. TTCA/Gly favored yielding meaty flavors, whereas Gly-Amadori/Cys favored generation of brown products. Conclusively, initial formation of TTCA and pathway involving TTCA with glycine were more applicable to efficiently produce processed-meat flavorings in a cysteine-xylose-glycine system. (C) 2017 Elsevier Ltd. All rights reserved.