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Foods

Title:		Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione-Ribose Maillard Reactions
Author(s):		Liu H; Ma L; Chen J; Zhao F; Huang X; Dong X; Zhu B; Qin L;
Address:		"National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China"
Journal Title:		Foods
Year:		2023
Volume:		20230103
Issue:		1
Page Number:		-
DOI:		10.3390/foods12010217
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which are key to understanding this process. Herein, nine aliphatic aldehyde-glutathione-ribose models were designed to explore the influence of lipid oxidation products with different structures on the MR. The browning degree, fluorescence degree, and antioxidant activity of the MR products were determined, and the generated volatile organic compounds (VOCs) and nonvolatile compounds were analyzed by gas chromatography-mass spectrometry and ultra-performance liquid chromatography-mass spectrometry. A total of 108 VOCs and 596 nonvolatile compounds were detected. The principal component and hierarchical clustering analyses showed that saturated aldehydes mainly affected the VOCs generated by the MR, while unsaturated aldehydes significantly affected the nonvolatile compounds, which changed the taste attributes of the MR products. Compared with the control group, the addition of unsaturated aldehydes significantly increased the sourness score and decreased the umami score. In addition, the addition of unsaturated aldehydes decreased the antioxidant activity and changed the composition of nonvolatile compounds, especially aryl thioethers and medium chain fatty acids, with a strong correlation with umami and sourness in the electronic tongue analysis (p < 0.05). The addition of aliphatic aldehydes reduces the ultraviolet absorption of the intermediate products of MR browning, whereas saturated aldehydes reduce the browning degree of the MR products. Therefore, the flavor components of processed foods based on the MR can be effectively modified by the addition of lipid oxidation products"
Keywords:		Maillard reaction aliphatic aldehydes antioxidant activity flavor glutathione ribose;
Notes:		"PubMed-not-MEDLINELiu, Hao Ma, Lixin Chen, Jianan Zhao, Feng Huang, Xuhui Dong, Xiuping Zhu, Beiwei Qin, Lei eng 32072247/the National Natural Science Foundation of China/ SN-ZJU-SIAS-006/the Starry Night Science Fund of Zhejiang University Shanghai Institute for Advanced Study/ XLYC2007158/Liaoning Revitalization Talents Program/ Switzerland 2023/01/09 Foods. 2023 Jan 3; 12(1):217. doi: 10.3390/foods12010217"