| Title: | Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat |
| Author(s): | Zhao J; Wang T; Xie J; Xiao Q; Cheng J; Chen F; Wang S; Sun B; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: xjchun@th.btbu.edu.cn. Institute of Quality Standard and Testing Technology for Agro-products of CAAS, Beijing 100081, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China; Department of Food, Nutrition and Packaging Science, Clemson University, Clemson, SC 29634, USA" |
| DOI: | 10.1016/j.foodchem.2018.07.106 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Glutathione and glucose with or without chicken fat/oxidized chicken fat were thermally reacted for generation of stewed meat-like aroma, where 42 sulfur-containing odorants were identified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The observed effects or interactions on meat flavor formation due to the fats were similar to previous reports of cysteine-reducing sugar reactions. Carbohydrate module labeling approach demonstrated ten alkyl chain compounds were indeed resulted from the lipid degradation-Maillard reaction interactions, whereas the fats had little effect on formation pathways of compounds only derived from the Maillard reaction. Formation pathways of 26 potent aroma compounds were proposed, particularly, involving two benzene derivatives and seven complex thiophenes. Notably, it was found for the first time just 2-ethylthiophene could result from both an intact skeleton of glucose and the lipid degradation product of 2,4-hexadienal, and the carbohydrate modules methylglyoxal and hydroxyacetone could arise from the glutamic acid of GSH" |
| Keywords: | Fatty Acids/*chemistry Gas Chromatography-Mass Spectrometry Glucose/*chemistry Glutathione/*chemistry Maillard Reaction Odorants Olfactometry Oxidation-Reduction Volatile Organic Compounds Fat Formation pathway Glutathione Interaction Lipid degradation Me; |
| Notes: | "MedlineZhao, Jian Wang, Tianze Xie, Jianchun Xiao, Qunfei Cheng, Jie Chen, Feng Wang, Shi Sun, Baoguo eng England 2018/09/04 Food Chem. 2019 Jan 1; 270:436-444. doi: 10.1016/j.foodchem.2018.07.106. Epub 2018 Jul 18" |
