| Title: | Response surface methodology for meat-like odorants from Maillard reaction with glutathione I: the optimization analysis and the general pathway exploration |
| Address: | "Beijing Key Lab of Flavor Chemistry, Beijing Technology and Business Univ, China" |
| DOI: | 10.1111/j.1750-3841.2012.02863.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "This study is about reaction condition optimization and exploration of the general pathway of GSH-participating Maillard reaction. Response surface methodology (RSM) is used to define the reaction condition for optimal meat flavor product generation from synthetic oligopeptides via the Maillard reaction. The optimal reaction condition is: (A) temperature: 131.53 degrees C, (B) reaction time: 94.85 min, (C) volume of 0.2M phosphate buffer: 49.61 mL and (D) initial pH of reactants: 4.79. The priority sequence is: A > D > C > B, and the verification score was 9.1. A preliminarily pathway scheme using CAMOLA has been constructed to suggest a reaction mechanism for meat-like aroma product formation. In addition, a 2-pathway and 3-stage formation scheme of the GSH-participating Maillard reaction has been constructed" |
| Keywords: | Cysteine/analysis Food Handling/methods Glutathione/*chemistry *Maillard Reaction Odorants/*analysis Taste Temperature Thiamine/analysis Volatile Organic Compounds/*analysis Xylose/analysis; |
| Notes: | "MedlineYang, C Song, H L Chen, F eng Research Support, Non-U.S. Gov't 2012/08/15 J Food Sci. 2012 Sep; 77(9):C966-74. doi: 10.1111/j.1750-3841.2012.02863.x. Epub 2012 Aug 13" |
