| Title: | Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems |
| Author(s): | Zhao J; Wang T; Xie J; Xiao Q; Du W; Wang Y; Cheng J; Wang S; |
| 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" |
| DOI: | 10.1016/j.foodchem.2018.08.096 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Volatile compounds formed in model reactions involving synthesized initial Maillard intermediates Gly-Amadori and [(13)C(5)]-2-threityl-thiazolidine-4-carboxylic acids ([(13)C(5)]-TTCA) in different molar ratios and free cysteine and glycine were investigated by solid-phase microextraction/gas chromatography-mass spectrometry and gas chromatography-olfactometry. The 1:1 ratio composition pattern provided the highest yields of all the sulfur-containing compounds, the potent meaty flavors or their (13)C-labeled/unlabeled fractions, indicating a moderate level of glycine relative to cysteine was optimum for maximally yielding meaty flavors in complex meat-like Maillard systems containing cysteine as well as glycine. In addition, the 1:1 ratio composition led to formation of (13)C-labeled molecules of some key meaty flavors e.g. 2-furanthiol representing over 70%, indicating TTCA/glycine reaction was better than Gly-Amadori/cysteine to yield meaty flavors. Formation pathways of twenty-nine flavors were elucidated based on the detected isotope distribution patterns. In particular, 2-methyltetrahydrothiophen-3-one, 3-thiophenethiol, 2-ethylthiophene, 2,5-dimethylthiophene, and 5-methylthiophene-2-carboxaldehyde involved a new formation pathway. Thiophene-2-carboxaldehyde and 2-methylthieno[3,2-b]thiophene showed two formation pathways" |
| Keywords: | Aldehydes/analysis/chemistry Carbon Isotopes Cysteine/*chemistry Gas Chromatography-Mass Spectrometry Glycine/*chemistry Hot Temperature *Maillard Reaction *Meat/analysis Solid Phase Microextraction Sulfur Compounds/analysis *Taste Thiophenes/analysis/che; |
| Notes: | "MedlineZhao, Jian Wang, Tianze Xie, Jianchun Xiao, Qunfei Du, Wenbin Wang, Yaxin Cheng, Jie Wang, Shi eng England 2018/10/31 Food Chem. 2019 Feb 15; 274:79-88. doi: 10.1016/j.foodchem.2018.08.096. Epub 2018 Aug 23" |
