| Title: | Acrylamide formation and aroma evaluation of fried pepper sauce under different exogenous Maillard reaction conditions |
| Author(s): | Song Y; Ding Z; Peng Y; Wang J; Zhang T; Yu Y; Wang Y; |
| Address: | "School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China. Guizhou Province Key Laboratory of Agricultural and Animal Products Store and Processing, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China. Industrial Technology Institute of Pepper, Guizhou University, Guiyang, Guizhou 550025, PR China. Guizhou Engineering Technology Research Center for The Processing of Pepper Products, Guiyang, Guizhou 550025, PR China" |
| DOI: | 10.1016/j.fochx.2022.100413 |
| ISSN/ISBN: | 2590-1575 (Electronic) 2590-1575 (Linking) |
| Abstract: | "To explore the impact of the Maillard reaction on fried pepper sauce (FPS) flavor and safety quality, acrylamide and volatile organic compounds (VOCs) were measured in FPS. Acrylamide was detected in 10 Maillard treated groups and a total of 110 VOCs were identified, mainly aldehydes, ketones, alcohols, acids, etc., but the content of each group differed. Partial least squares discriminant analysis showed that acrylamide in white sugar-sodium glutamate group and xylose-soy peptide group processing accumulated most acrylamide and least VOCs; Lactose-glycine, lactose-cysteine, lactose-soy peptide, and white sugar-glycine groups were positively correlated with typical Maillard reaction product (2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-One); Xylose-glycine, xylose-cysteine, and white sugar-cysteine groups were weakly correlated with typical products, but positively correlated with most VOCs, whereas white sugar-cysteine group lipids showed high oxidation levels. Although white sugar-soy peptide group is not harmful on acrylamide, it has little correlation with VOCs with large responses. Conventional excipient group aroma is relatively simple with a fresh fatty taste, whereas xylose-glycine, xylose-cysteine, xylose-soy peptide, lactose-glycine, and white sugar-cysteine groups all present basic fresh and fatty tastes; lactose-cysteine group has a fruity base note; and lactose-soybean peptide, white sugar-glycine, and white sugar-soybean peptide groups have a fruity base note on an unpleasant fatty aroma. Therefore, processing different exogenous Maillard reaction substrates can achieve FPS aroma regulation and reduce acrylamide harm" |
| Keywords: | Acrylamide Aroma characteristics Fried pepper sauce Maillard reaction Partial least squares discriminant analysis Relative odor activity value Volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINESong, Yuting Ding, Zhuhong Peng, Yuzhu Wang, JiaYing Zhang, Ting Yu, Yihong Wang, Yi eng Netherlands 2022/10/11 Food Chem X. 2022 Aug 6; 15:100413. doi: 10.1016/j.fochx.2022.100413. eCollection 2022 Oct 30" |
