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Feng L, Yang Y, Xie YT, Yan WY, Ma YK, Hu S, Yu AN. The volatile organic compounds generated from the Maillard reaction between l-ascorbic acid and l-cysteine in hot compressed water. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5764-5775. [PMID: 38385827 DOI: 10.1002/jsfa.13408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 01/14/2024] [Accepted: 02/22/2024] [Indexed: 02/23/2024]
Abstract
BACKGROUND Hot compressed water (HCW), also known as subcritical water (SCW), refers to high-temperature compressed water in a special physical and chemical state. It is an emerging technology for natural product extraction. The volatile organic compounds (VOCs) generated from the Maillard reaction between l-ascorbic acid (ASA) and l-cysteine (Cys) have attracted significant interest in the flavor and fragrance industry. This study aimed to explore the formation mechanism of VOCs from ASA and Cys and examine the effects of reaction parameters such as temperature, time, and pH in HCW. RESULTS The identified VOCs were predominantly thiophene derivatives, polysulfides, and pyrazine derivatives in HCW. The findings indicated that thiophene derivatives were formed under various pH conditions, with polysulfide formation favored under acidic conditions and pyrazine derivative formation preferred under weak alkaline conditions, specifically at pH 8.0. CONCLUSION The Maillard reaction between ASA and Cys mainly produced thiophene derivatives, polysulfides, and pyrazine derivatives in HCW. The generation mechanism was significantly dependent on the surrounding pH conditions. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Liang Feng
- School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China
- School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Yan Yang
- School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China
| | - Ya-Ting Xie
- School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China
| | - Wen-Yi Yan
- School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China
| | - Ying-Ke Ma
- School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China
| | - Sheng Hu
- School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China
| | - Ai-Nong Yu
- School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China
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2
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Luo J, Frank D, Arcot J. Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood. Food Chem X 2024; 22:101400. [PMID: 38736984 PMCID: PMC11088277 DOI: 10.1016/j.fochx.2024.101400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 04/14/2024] [Accepted: 04/17/2024] [Indexed: 05/14/2024] Open
Abstract
This review summarises current knowledge of the molecular basis for flavour profiles of popular seafood types (crustacean (crab, lobster, prawn, etc.), mollusc (oyster, squid, etc.), oily fish (salmon, sardine, etc.) and white fish (barramundi, turbot, etc.)), and provides a foundation for formulating improved plant-based seafood alternative (PBSA) flavours. Key odour-active volatile molecules were identified from a systematic review of published olfactometry studies and taste-active compounds and macronutrient profiles of different seafood species and commercial PBSAs from nutrition databases were compared. Ingredients commonly used in commercial BPSAs and new potential sources of flavouring agents are evaluated. While significant challenges in replicating seafood flavour and texture remain, this review provides some insights into how plant-based ingredients could be applied to improve the acceptability of PBSAs.
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Affiliation(s)
- Jiaqiang Luo
- Food and Health, School of Chemical Engineering, Faculty of Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | | | - Jayashree Arcot
- Food and Health, School of Chemical Engineering, Faculty of Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
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3
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Li X, Yao Y, Xia X, Zhang F, Yu J, Cui H, Niu Y, Hayat K, Zhang X, Ho CT. Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose-Corn Protein Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:647-656. [PMID: 38115213 DOI: 10.1021/acs.jafc.3c08082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
Until now, no effective method has been found to monitor the Maillard reaction process for complex protein hydrolysates. Dynamic changes in the concentration of α-dicarbonyl compounds, fluorescence intensity, and browning degree were investigated during the Maillard reaction of corn protein hydrolysates. When the fluorescence intensity reached the peak, deoxyosones would continue to be increased by ARP's degradation. However, the reaction node with the highest fluorescence intensity coincided with the turning point of the browning reaction, and the subsequent browning rate remarkably increased. Therefore, the change in fluorescence intensity could be used to monitor the degradation of ARP and the formation of browning melanoidin at different stages of the Maillard reaction of complex systems, thus effectively indicating the process of the Maillard reaction. When Maillard reaction intermediates (MRIs) with maximum fluorescent compounds were heated, the most abundant pyrazines were subsequently achieved. However, furan compounds would be progressively increased during the thermal process of MRIs with continuously enhanced browning.
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Affiliation(s)
- Xinjing Li
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Yishun Yao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Xue Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Foxin Zhang
- Anhui Qiang Wang Flavouring Food Co., Ltd., Anhui Province Key Laboratory of Functional Compound Seasoning, No. 1 Shengli Road, Jieshou, Anhui 236500, P. R. China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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Du W, Wang Y, Yan Q, Bai S, Huang Y, Li L, Mu Y, Shakoor A, Fan B, Wang F. The number and position of unsaturated bonds in aliphatic aldehydes affect the cysteine-glucose Maillard reaction: Formation mechanism and comparison of volatile compounds. Food Res Int 2023; 173:113337. [PMID: 37803647 DOI: 10.1016/j.foodres.2023.113337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 07/26/2023] [Accepted: 07/29/2023] [Indexed: 10/08/2023]
Abstract
Nonanal, (E)-2-nonenal, (E,E)-2,4-nonadienal, and (E,Z)-2,6-nonadienal were used to reveal the effect of the number and position of unsaturated bond in aliphatic aldehydes on Maillard reaction for the generation of 88 stewed meat-like volatile compounds. The results showed that (E,E)-2,4-nonadienal and (E,Z)-2,6-nonadienal exhibited greater inhibition of the cysteine reaction with glucose than nonanal and (E)-2-nonenal. However, the positions of the unsaturated bonds in aliphatic aldehydes in the Maillard reaction stage were similar. A carbohydrate module labeling approach was used to present the formation pathways of 34 volatile compounds derived from the Maillard reaction with aliphatic aldehyde systems. The number and position of unsaturated bonds in aliphatic aldehydes generate multiple pathways of flavor compound formation. 2-Propylfuran and (E)-2-(2-pentenyl)furan resulted from aliphatic aldehydes. 5-Butyldihydro-2(3H)-furanone and 2-methylthiophene were produced from the Maillard reaction. 2-Furanmethanol, 2-thiophenecarboxaldehyde, and 5-methyl-2-thiophenecarboxaldehyde were derived from the interaction of aliphatic aldehydes and the Maillard reaction. In Particular, the addition of aliphatic aldehydes changed the formation pathway of 2-propylthiophene, thieno[3,2-b]thiophene, and 2,5-thiophenedicarboxaldehyde. Heatmap and PLS-DA analysis could discriminate volatile compound compositions of the five systems and screen the marker compounds differentiating volatile compounds.
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Affiliation(s)
- Wenbin Du
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yutang Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qinghong Yan
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Shuang Bai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yatao Huang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Long Li
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yuwen Mu
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ashbala Shakoor
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Bei Fan
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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Zhang Z, Wang B, Cao Y. Effect of Maillard Reaction Products Derived from Cysteine on the Formation of Dimethyl Disulfide and Dimethyl Trisulfide during Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13043-13053. [PMID: 37624961 DOI: 10.1021/acs.jafc.3c02450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/27/2023]
Abstract
The effect of Maillard reaction products derived from cysteine on dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) was evaluated in the ternary mixture (methionine, cysteine, and xylose) and binary mixture (methionine and 2-threityl-thiazolidine-4-carboxylic acid) during 56 days storage. Changes in concentrations revealed that the methionine/cysteine/xylose model showed lower concentrations of DMDS and DMTS than those of the binary mixture. Antioxidant ability and labeled isotopomer proportion information indicated that low levels of DMDS and DMTS in the ternary mixture were attributed to not only 2-furfurylthiol and 2-methyl-3-furanthiol (MFT) reacting with methanethiol but also the ternary mixture having stronger antioxidant activity. Correlation analysis demonstrated that MFT reacting with methanethiol and strong antioxidant ability are considered major factors controlling the formation of DMTS and DMDS, respectively. Research on the reaction mechanism of the rate-limiting step would provide the basis for preventing the development of DMDS and DMTS during storage.
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Affiliation(s)
- Zeyu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Bei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing 100048, China
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6
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Reduced Asynchronism between Regenerative Cysteine and Fragments of Deoxyosones Promoting Formation of Sulfur-containing Compounds through Extra-added Xylose and Elevated Temperature during Thermal Processing of 2‑Threityl-Thiazolidine-4-Carboxylic Acid. Food Chem 2022; 404:134420. [DOI: 10.1016/j.foodchem.2022.134420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 09/19/2022] [Accepted: 09/25/2022] [Indexed: 11/24/2022]
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Abd El-Aleem FS, Lotfy SN, Saad R, Ahmed MYS, Fadel HHM. Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1958-1967. [PMID: 35531421 PMCID: PMC9046492 DOI: 10.1007/s13197-021-05211-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/29/2021] [Accepted: 07/11/2021] [Indexed: 05/03/2023]
Abstract
The aim of this study was to prepare a nutty-like flavour from enzymatic hydrolysates of soybean protein isolate pretreated or assisted by microwave heating. In both cases the time of microwave heating was optimized and degree of hydrolysis (DH) and content of free amino acids in each hydrolysate were determined and compared with those of hydrolysate prepared by conventional method (E-HSC). The hydrolysates showed the best results were used as main precursors of nutty flavour. The generated volatiles were subjected to GC-MS analysis and odour evaluation. The effect of encapsulation and storage on the nutty flavour was evaluated. The results revealed that the hydrolysates pretreated (E-HSMP7) or assisted (E-HSMA6) by microwave at 7 and 6 min, respectively showed a significant increase in DH. The nutty flavour generated from these hydrolysates (NFMP7 and NFMA6) were dominated with pyrazines whereas, the volatiles from E-HSC (NFC) dominated with furans. NFMA6 showed the highest intensity of nutty and overall acceptability notes, compared with NFMP7 and NFC. Encapsulation resulted in a significant decrease in pyrazines, which are responsible for the nutty note. The significant increase in nutty aroma intensity of the stored encapsulated sample was correlated to the increase in pyrazines.
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Affiliation(s)
| | - Shereen Nazeh Lotfy
- Chemistry of Flavour and Aroma Department, National Research Centre, Dokki, Cairo, 12622 Egypt
| | - Rasha Saad
- Chemistry of Flavour and Aroma Department, National Research Centre, Dokki, Cairo, 12622 Egypt
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8
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Zhang Y, Lv H, Yang B, Zheng P, Zhang H, Wang X, Granvogl M, Jin Q. Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1232-1240. [PMID: 35050615 DOI: 10.1021/acs.jafc.1c04415] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
As important flavor precursors, glucosinolates are ubiquitous in the plant family of Brassicaceae. Glucosinolate degradation products are the major volatile flavor compounds of rapeseed oil, accounting for up to 80% of the total volatiles. However, up to now, little attention has been paid to the volatile flavor products of the nonenzymatic thermal degradation of glucosinolates. One of the most important factors that determine the flavor of hot-pressed rapeseed oil is the roasting process, where the thermal degradation of glucosinolates mainly occurs. The thermal degradation behavior and volatile products of progoitrin (the main glucosinolate of rapeseed) in different matrices (phosphate buffer at a pH value of 5.0, 7.0, or 9.0, sea sand, and rapeseed powder) at different temperatures (150-200 °C) and times (0-60 min) were studied using HPLC and GC-TOF-MS. Thereby, the degradation rate of progoitrin decreased in the following order: pH 9.0 > sea sand > rapeseed powder > pH 7.0 > pH 5.0. Further, a higher degradation was observed with increasing temperature and time. Under the applied conditions in this study, 2,4-pentadienenitrile was the major nitrile and thiophenes were the major sulfur-containing volatile compounds formed. Possible formation pathways of main sulfur-containing and nitrogen-containing volatiles were proposed.
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Affiliation(s)
- Youfeng Zhang
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Helin Lv
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Binbin Yang
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Panxi Zheng
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Michael Granvogl
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review. Food Res Int 2022; 151:110823. [PMID: 34980374 DOI: 10.1016/j.foodres.2021.110823] [Citation(s) in RCA: 59] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 10/27/2021] [Accepted: 11/22/2021] [Indexed: 12/19/2022]
Abstract
Plant-based meat analogues (PBMA) are promising foods to address the global imbalance between the supply and demand for meat products caused by the increasing environmental pressures and growing human population. Given that the flavor of PBMA plays a crucial role in consumer acceptance, imparting meat-like flavor is of great significance. As a natural approach to generate meat-like flavor, the Maillard reaction involving food-derived peptides could contribute to the required flavor compounds, which has promising applications in PBMA formulations. In this review, the precursors of meat-like flavor are summarized followed by a discussion of the reactions and mechanisms responsible for generation of the flavor compounds. The preparation and analysis techniques for food-derived Maillard reacted peptides (MRPs) as well as their taste and aroma properties are discussed. In addition, the MRPs as meat flavor precursors and their potential application in the formulation of PBMA are also discussed. The present review provides a fundamental scientific information useful for the production and application of MRPs as meat flavor precursors in PBMA.
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Mallick S, Woerner DR, de Mancilha Franco T, Miller MF, Legako JF. Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.12365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Beef volatile flavor compound (VFC) development at the center, mid, and surface layers of cooked steaks was evaluated through 18 cookery treatment combinations consisting of oven cooking temperature (OT; 177°C, 246°C, and 343°C) and final internal steak temperature (IT; 57°C, 63°C, 68°C, 74°C, 79°C, and 85°C). In total, 72 VFC were measured representing the Maillard reaction and lipid degradation. Five VFC were impacted by a three-way interaction of OT × IT × layer (P ≤ 0.030). Two VFC were impacted by a two-way interaction of OT × IT (P ≤ 0.010). Sixteen VFC were impacted by a two-way interaction of OT × layer (P ≤ 0.050). Sixteen VFC were impacted by a two-way interaction of IT × layer (P ≤ 0.050). Twenty VFC were impacted by the main effect of layer (P ≤ 0.010). Eight VFC were impacted by the main effect of IT (P ≤ 0.050). Maillard compounds were formed primarily at steak surfaces, with a general increase in content with greater final IT, and OT to a lesser extent. Lipid-derived compounds were diverse. Methyl esters and aldehydes had lower contents at steak surfaces and were primarily found within the inner portions of steaks. Conversely, certain alcohols and ketones were more prominent at steak surfaces. Development of compounds among layers was also consistently influenced by IT and OT. It may be concluded that flavor-contributing compounds vary among cooked beef steaks at different depths and cookery temperatures. As a result, OT and final IT may be utilized to mediate the final volatile compound composition.
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Affiliation(s)
- Sayani Mallick
- Texas Tech University Department of Animal and Food Sciences
| | - Dale R. Woerner
- Texas Tech University Department of Animal and Food Sciences
| | | | - Mark F. Miller
- Texas Tech University Department of Animal and Food Sciences
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Li X, Liu SQ. Effect of pH, xylose content and heating temperature on colour and flavour compound formation of enzymatically hydrolysed pork trimmings. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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12
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Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111328] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Liu H, Wang Z, Hui T, Fang F, Zhang D. New insight into the formation mechanism of 2-furfurylthiol in the glucose-cysteine reaction with ribose. Food Res Int 2021; 143:110295. [PMID: 33992394 DOI: 10.1016/j.foodres.2021.110295] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 03/03/2021] [Accepted: 03/03/2021] [Indexed: 11/16/2022]
Abstract
The molecular formation mechanism of 2-furfurylthiol in the glucose-cysteine reaction is not reported. Knowledge of the molecular interaction of glucose and ribose on the generation of 2-furfurylthiol is still unclear. The carbon module labeling (CAMOLA) technical approach was applied to elucidate the formation mechanism of 2-furfurylthiol in the glucose-cysteine reaction. The effect of ribose on the glucose-cysteine reaction was also evaluated. The results showed that 2-furfural and 2-furanmethanol were important intermediates for the formation of 2-furfurylthiol. Irrespective of the heating time, 2-furfurylthiol was mainly generated from an intact C5 glucose skeleton (88-89%), whereas the recombination of glucose fragments had minimal contribution. 2-Furfural could be generated from the Maillard reaction between glucose and cysteine or glucose alone, which further formed 2-furanmethanol. Immediately, 2-furfurylthiol could arise from the reaction of 2-furanmethanol and H2S from cysteine. Moreover, the reaction of glucose, ribose, and cysteine could generate 2-furfural, 2-furanmethanol, and 2-furfurylthiol by an addition effect confirmed by the model reaction and food system.
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Affiliation(s)
- Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Teng Hui
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Fei Fang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Formation of Pyrazines in Maillard Model Systems: Effects of Structures of Lysine-Containing Dipeptides/Tripeptides. Foods 2021; 10:foods10020273. [PMID: 33572908 PMCID: PMC7910932 DOI: 10.3390/foods10020273] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/23/2021] [Accepted: 01/26/2021] [Indexed: 11/26/2022] Open
Abstract
At present, most investigations involving the Maillard reaction models have focused on free amino acids (FAAs), whereas the effects of peptides on volatile products are poorly understood. In our study, the formation mechanism of pyrazines, which were detected as characteristic volatiles in sunflower seed oil, from the reaction system of glucose and lysine-containing dipeptides and tripeptides was studied. The effect of the amino acid sequences of the dipeptides and tripeptides on pyrazine formation was further highlighted. Four different dipeptides and six tripeptides were selected. The results showed that the production of pyrazines in the lysine-containing dipeptide models was higher than that in the tripeptide and control models. Compounds 2,5(6)-Dimethylpyrazine and 2,3,5-trimethylpyrazine were the main pyrazine compounds in the dipeptide models. Furthermore, the C- or N-terminal amino acids of lysine-containing dipeptides can exert an important effect on the formation of pyrazines. In dipeptide models with lysine at the C-terminus, the content of total pyrazines followed the order of Arg−Lys > His−Lys; the order of the total pyrazine content was Lys−His > Lys−Arg in dipeptide models with N-terminal lysine. Additionally, for the tripeptide models with different amino acid sequences, more pyrazines and a greater variety of pyrazines were detected in the tripeptide models with N-terminal lysine/arginine than in the tripeptide models with N-terminal histidine. However, the total pyrazine content and the percentage of pyrazines in the total volatiles were similar in the tripeptide models with the same amino acids at the N-terminus. This study clearly illustrates the ability of dipeptides and tripeptides containing lysine, arginine and histidine to form pyrazines, improving volatile formation during sunflower seed oil processing.
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Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction. Food Res Int 2020; 136:109328. [PMID: 32846527 DOI: 10.1016/j.foodres.2020.109328] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Revised: 05/11/2020] [Accepted: 05/16/2020] [Indexed: 11/23/2022]
Abstract
This study explores the evolution of key aroma compounds and the chemical changes of their precursors, including reducing sugars, free amino acids, free fatty acids, thiamine and proximate compositions in Beijing roasted duck during roasting for 0-80 min. The results showed that the amounts and contents of 9 key aroma compounds in roasted ducks first quickly increased (p < 0.05) and subsequently remained constant (p > 0.05) after 50 min, except for a slight decrease between 70 and 80 min. Cysteine, cystine and methionine were the main free amino acids and could react with glucose and ribose to generate 2-furfurylthiol, dimethyl trisulfide and methional. Linoleic acid, α-linolenic acid and arachidonic acid had important effects on the increase of hexanal, octanal and nonanal together with the emergence and formation of heptanal, (E, E)-2,4-decadienal and 1-octene-3-ol. However, thiamine might not be the main precursor of the key aroma compounds in Beijing roasted duck.
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16
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Fu Y, Zhang Y, Soladoye OP, Aluko RE. Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity. Crit Rev Food Sci Nutr 2019; 60:3429-3442. [PMID: 31738577 DOI: 10.1080/10408398.2019.1691500] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Food protein-derived peptides serve as food ingredients that can influence flavor and bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage, and generates a wide range of Maillard reaction products (MRPs) that contribute to flavor and bioactivity of foods. Even though the reactions between proteins and carbohydrates have been extensively investigated, the modifications of food protein-derived peptides and the subsequent impacts on flavor and bioactivity of foods have not been fully elucidated. In this review, the flavor and bioactive properties of food-derived peptides are reviewed. The formation mechanisms with respect to MRPs generated from food protein-derived peptides have been discussed. The state-of-the-art studies on impacts of the Maillard reaction on flavor and bioactivity of food protein-derived peptides are also discussed. In addition, some potential negative effects of MRPs are described.
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Affiliation(s)
- Yu Fu
- College of Food Science, Southwest University, Chongqing, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Olugbenga P Soladoye
- Food Processing Development Centre, Ministry of Agriculture and Forestry, Government of Alberta, Leduc, Alberta, Canada
| | - Rotimi E Aluko
- College of Food Science, Southwest University, Chongqing, China.,Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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17
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Sun F, Cui H, Zhan H, Xu M, Hayat K, Tahir MU, Hussain S, Zhang X, Ho CT. Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment. J Food Sci 2019; 84:3584-3593. [PMID: 31721210 DOI: 10.1111/1750-3841.14911] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 09/19/2019] [Accepted: 09/30/2019] [Indexed: 11/29/2022]
Abstract
Maillard reaction intermediate (MGX) generated from glutathione and xylose in aqueous medium was prepared via the Maillard reaction performed under a two-stage temperature increase process. The purified MGX was identified by Fourier-transform infrared spectroscopy, mass spectrometry, and nuclear magnetic resonance as N-(1-deoxy-d-xylulos-1-yl)-glutathione (Amadori compound, C15 H25 O10 N3 S) with five main isomers. The method of Maillard reaction performed under a two-stage temperature increase process was further verified by high-performance liquid chromatography. The optimal reaction time and temperature for the preparation of MGX was determined as 60 min at 90 °C. The yield of MGX was increased from 8.60% to 55.52% through thermal reaction coupled with vacuum dehydration. In addition, rapid and more Maillard-type volatile compounds were formed in MGX during thermal treatment than that in Maillard reaction products or glutathione-xylose mixture. Beside, MGX possessed more pleasing meat-like volatile profile compared with the Amadori compound of glutamic acid-xylose (AAX), cysteine-xylose (ACX), and glycine-xylose (AGX). Therefore, it suggested that the MGX had the potential to achieve a better flavor formation during thermal treatment. PRACTICAL APPLICATION: Maillard reaction intermediates, such as Amadori or Heyns rearrangement products (ARP or HRP), are important flavor precursors, which possess stable physicochemical properties, but tend to degrade into flavor compounds at high temperatures. Maillard reaction intermediate from glutathione and xylose acts as primary flavor enhancers to complete Maillard reaction to produce flavors in the subsequent thermal processing, which can significantly improve and stabilize the flavor quality of the meaty food, and deserves a very broad application prospects. The new developed method will be a significant theoretical basis on research preparation and properties of Maillard reaction intermediates in complex food systems.
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Affiliation(s)
- Fuli Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Lihu, Wuxi, Jiangsu, 214122, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Lihu, Wuxi, Jiangsu, 214122, PR China
| | - Huan Zhan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Lihu, Wuxi, Jiangsu, 214122, PR China
| | - Man Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Lihu, Wuxi, Jiangsu, 214122, PR China
| | - Khizar Hayat
- Dept. of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud Univ., P.O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Muhammad Usman Tahir
- Dept. of Plant Production, College of Food and Agricultural Sciences, King Saud Univ., P.O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Shahzad Hussain
- Dept. of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud Univ., P.O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Lihu, Wuxi, Jiangsu, 214122, PR China
| | - Chi-Tang Ho
- Dept. of Food Science, Rutgers Univ., New Brunswick 08901, NJ, USA
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18
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Xu H, Zhang X, Wang X, Liu D. The effects of high pressure on the myofibrillar structure and meat quality of marinating Tan mutton. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13138] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hao Xu
- School of AgricultureNingxia University Yinchuan People's Republic of China
| | - Xi‐Kang Zhang
- School of AgricultureNingxia University Yinchuan People's Republic of China
| | - Xu Wang
- School of AgricultureNingxia University Yinchuan People's Republic of China
| | - Dun‐Hua Liu
- School of AgricultureNingxia University Yinchuan People's Republic of China
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19
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Alim A, Song H, Liu Y, Zou T, Zhang Y, Zhang S, Raza A. Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction. Food Chem 2019; 281:261-268. [PMID: 30658756 DOI: 10.1016/j.foodchem.2018.12.061] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 12/08/2018] [Accepted: 12/11/2018] [Indexed: 11/22/2022]
Abstract
Green coffee extracted by pressurized liquid extraction (PLE) was found to undergo a roasting process similar to traditional roasting. Liquid chromatography-tandem mass spectrometry was used to investigate the chlorogenic acid (CGA) composition and profiling changes by PLE under different extraction conditions and showed almost identical generation and degradation of CGAs occurring during traditional coffee roasting. Compared with the traditional extraction of roasted coffee, optimized PLE coffee showed three- and two-fold higher antioxidant activity and total CGA contents, respectively. Composition diversity and the content of volatile compounds in PLE coffee were found to increase as the PLE temperature increased but were lower than those of traditionally roasted coffee. The sensory attributes of PLE coffee were also evaluated to have be associated with a profile change in the volatile compounds and non-volatile CGA compounds.
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21
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Studies on the Origin of Carbons in Aroma Compounds from [ 13C₆]Glucose -Cysteine-(E)-2-Nonenal Model Reaction Systems. Polymers (Basel) 2019; 11:polym11030521. [PMID: 30960505 PMCID: PMC6473568 DOI: 10.3390/polym11030521] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 03/11/2019] [Accepted: 03/15/2019] [Indexed: 12/03/2022] Open
Abstract
The thermal degradation of lipid oxidation products with amino acids and reducing sugars is known to be important for the characteristic aroma generation in both meat and meat-like process flavorings. SPME(solid phase microextraction)/GC-MS was used to analyze the volatiles produced from a solution of [13C6]glucose, cysteine, and lipid degradation product- (E)-2-nonenal, heated at 130 °C for 90 min. Analysis of the mass spectra showed that the resulting 2-butyl-thiophene and 5-butyldihydro-2(3H)-furanone were 13C6-labeled and hence stemmed from glucose. Glucose and (E)-2-nonenal were equally important for the formation of 2-pentylfuran, whether cysteine was present in the reaction or not. 2-Furanmethanol, (E)-2-(1-pentenyl)-furan, 2-hexanoylfuran, ethanethiol, 5-methyl-2(5H)-thiophenone, 1-methyl-5-mercaptotetrazole, 4-pentyl-pyridine, 2-pentyl-thiophene, and 2-mercaptopropanoic acid were virtually 13C1-13C4 labeled, suggesting an origin from both glucose and cysteine and/or (E)-2-nonenal carbons. Thus, the relative contribution of aldehyde to the C-skeleton of a particular aroma compound changed substantially when both glucose and cysteine were involved in its formation.
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22
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Wei CK, Ni ZJ, Thakur K, Liao AM, Huang JH, Wei ZJ. Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1573830] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Chao-Kun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China
| | - Zhi-Jing Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China
- Biological science and engineering College, North Minzu University, Yinchuan, People’s Republic of China
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China
| | - Ai-Mei Liao
- College of Biological Engineering, Henan University of Technology, Zhengzhou, People’s Republic of China
| | - Ji-Hong Huang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, People’s Republic of China
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China
- Key Laboratory of functional compound seasoning in Anhui Province, Anhui Qiangwang seasoning Food Co., Ltd., Jieshou, People’s Republic of China
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23
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Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems. Food Chem 2018; 274:79-88. [PMID: 30373010 DOI: 10.1016/j.foodchem.2018.08.096] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 08/20/2018] [Accepted: 08/21/2018] [Indexed: 11/22/2022]
Abstract
Volatile compounds formed in model reactions involving synthesized initial Maillard intermediates Gly-Amadori and [13C5]-2-threityl-thiazolidine-4-carboxylic acids ([13C5]-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 13C-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 13C-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.
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24
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Song H, Liu J. GC-O-MS technique and its applications in food flavor analysis. Food Res Int 2018; 114:187-198. [PMID: 30361015 DOI: 10.1016/j.foodres.2018.07.037] [Citation(s) in RCA: 182] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 07/18/2018] [Accepted: 07/28/2018] [Indexed: 12/12/2022]
Abstract
Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) is a combination of gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). GC-O-MS technique is a powerful tool to study food flavors and it has been widely applied for aroma and flavor analysis of various food items. In combination with different technologies, GC-O-MS can be applied to solve many flavor problems in the food industry such as quick mapping of aroma-active compounds, identification of key aroma-active compounds, cluster analysis based on the aroma-active compounds, relationship between odorants and sensory properties, and clarification of formation mechanism of important odorants. The newly proposed "molecular sensory science" concept (or sensory-directed flavor analysis) provides a much deeper research for the GC-O-MS application. Here, we have reviewed the operation, advantages and applications of GC-O-MS technique. Qualitative/quantitative analysis methods and sampling methods of aroma-active compounds have been described to introduce the different application areas of GC-O-MS. Case studies based on existing papers and our research have been discussed.
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Affiliation(s)
- Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
| | - Jianbin Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
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25
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Zhao J, Wang T, Xie J, Xiao Q, Cheng J, Chen F, Wang S, Sun B. Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat. Food Chem 2018; 270:436-444. [PMID: 30174069 DOI: 10.1016/j.foodchem.2018.07.106] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 07/15/2018] [Accepted: 07/17/2018] [Indexed: 10/28/2022]
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.
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Affiliation(s)
- Jian Zhao
- 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
| | - Tianze Wang
- 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
| | - Jianchun Xie
- 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.
| | - Qunfei Xiao
- 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
| | - Jie Cheng
- Institute of Quality Standard and Testing Technology for Agro-products of CAAS, Beijing 100081, China
| | - Feng Chen
- 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
| | - Shi Wang
- Institute of Quality Standard and Testing Technology for Agro-products of CAAS, Beijing 100081, China
| | - Baoguo Sun
- 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
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26
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Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans. Food Res Int 2018; 109:506-516. [DOI: 10.1016/j.foodres.2018.04.068] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 04/27/2018] [Accepted: 04/29/2018] [Indexed: 12/11/2022]
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27
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Lu S, Cao Y, Yang Y, Jin Z, Luo X. Effect of fermentation modes on nutritional and volatile compounds of Huyou vinegar. Journal of Food Science and Technology 2018; 55:2631-2640. [PMID: 30042579 DOI: 10.1007/s13197-018-3184-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/21/2017] [Accepted: 04/23/2018] [Indexed: 12/21/2022]
Abstract
Semi-solid static mode was applied to brew Huyou (Citrus changshanensis) vinegar, called HV-SS, and changes of main nutrients, volatile compounds and antioxidant capacity at different brewing stages, i.e. Huyou puree (HP), Huyou wine (HW) and HV-SS, were investigated. Meanwhile, all these parameters of HV-SS and Huyou vinegar brewed by liquid static mode (HV-LS) were compared. The contents of the main nutrients except for vitamin C (Vc) and reducing sugar increased significantly after fermentation from HP to HV-SS. DPPH radical-scavenging capacity and reducing power of HW was the highest and ABTS+ scavenging capacity of HV-SS was the highest. Acids, flavonoids, phenolics and Vc jointly played important roles in the antioxidant capacity of HV-SS. Forty-six aroma compounds were detected in HP and alcohols were the principal components (15 alcohols accounted for 46.2%). During HW fermentation, most of the compounds in HP (d-limonene, hexanal, hexanol and 3-hexen-1-ol) were nearly disappeared, and some new alcohols, esters and alkanes were formed, being the abundant compounds in HW and accounting for 62.99%, 18.44% and 10.52% respectively. There were 51 aroma compounds detected in HV-SS and 10 more than those in HV-LS. The types or contents of esters (22.13%), acids (50.49%) and aldehydes (7.33%) in HV-SS were markedly different from those in HP, HW and HV-LS, giving the unique aroma and good flavor to HV-SS. Therefore, semi-solid static fermentation mode was more suitable for brewing Huyou vinegar on the aspect of balancing the nutrients characteristics and flavor compounds formation.
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Affiliation(s)
- Shengmin Lu
- 1Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China.,2College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China
| | - Yan Cao
- 1Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China
| | - Ying Yang
- 1Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China
| | - Zhao Jin
- 3Department of Plant Sciences, North Dakota State University, Fargo, ND 58108 USA
| | - Xiuli Luo
- 1Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China.,2College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China
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28
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Zou T, Liu J, Song H, Liu Y. Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines. J Food Sci 2018; 83:1588-1595. [PMID: 29745978 DOI: 10.1111/1750-3841.14156] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Revised: 03/06/2018] [Accepted: 03/19/2018] [Indexed: 11/29/2022]
Abstract
Knowledge of the role of peptides in the Maillard reaction is rather limited. In this study, peptide Maillard reaction model systems were established. Volatile and nonvolatile MRPs (Maillard reaction products) were investigated by GC-O-MS and LC-MS. Carbohydrate module labeling (CAMOLA) experiments were performed to elucidate the carbon skeleton of these compounds. Results showed that the peptide reaction system generated more pyrazines than the free amino acid group. Several new Amadori-type conjugates were identified as novel Maillard reaction products that could greatly influence the formation of pyrazines. Our work suggested anew mechanism involving these Amadori-type conjugates and subsequent investigation revealed that the conjugates could be important intermediate products in the reaction between dicarbonyl and dipeptide. Our findings demonstrate anew pyrazine generation mechanism in the dipeptide Maillard reaction. PRACTICAL APPLICATION We found that a dipeptide Maillard reaction system generated more pyrazines than a reaction system composed of free amino acids. New cross-linked peptide-sugar compounds were identified and found to impact the formation of pyrazines. The results of this study may help in the preparation of thermal reaction flavors using enzymatically hydrolyzed vegetable/animal proteins, which contain a considerable amount of peptides, as one of the major reactants.
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Affiliation(s)
- Tingting Zou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Lab. of Molecular Sensory Science, Beijing Technology and Business Univ., Beijing, 100048, China
| | - Jianbin Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Lab. of Molecular Sensory Science, Beijing Technology and Business Univ., Beijing, 100048, China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Lab. of Molecular Sensory Science, Beijing Technology and Business Univ., Beijing, 100048, China
| | - Ye Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Lab. of Molecular Sensory Science, Beijing Technology and Business Univ., Beijing, 100048, China
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29
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Liu M, Liu J, He C, Song H, Liu Y, Zhang Y, Wang Y, Guo J, Yang H, Su X. Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1238929] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mengya Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Jianbin Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Congcong He
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Ye Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Yu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Ye Wang
- Nutrition and Health Research Institute of China Oil & Foodstuffs Corporation (COFCO), Beijing, China
| | - Jia Guo
- Nutrition and Health Research Institute of China Oil & Foodstuffs Corporation (COFCO), Beijing, China
| | - Haiying Yang
- Nutrition and Health Research Institute of China Oil & Foodstuffs Corporation (COFCO), Beijing, China
| | - Xiaoxia Su
- Nutrition and Health Research Institute of China Oil & Foodstuffs Corporation (COFCO), Beijing, China
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Wei X, Wang C, Zhang C, Li X, Wang J, Li H, Tang C. A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:823-831. [PMID: 27185418 DOI: 10.1002/jsfa.7803] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 05/03/2016] [Accepted: 05/11/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND A combination of quantitative marinating and Maillard reaction was investigated by adding d-xylose, l-cysteine and thiamine to the marinated brine of quantitative marinating, which was expected to enhance the volatile flavor of Chinese marinated chicken. Response surface methodology was used to optimize parameters, in which response was sensory evaluation scores of marinated chicken. A Box-Behnken center design was applied to the optimized added contents. The optimized contents were d-xylose (1-5‰), l-cysteine (1-5‰) and thiamine (1-3‰). RESULTS Analysis of variance indicated that a second-order polynomial equation could predict the experimental data well (R2 = 0.94), and sensory evaluation scores were significantly affected by the added amount of d-xylose, l-cysteine and thiamine. The optimal conditions that maximized the sensory evaluation score of Chinese marinated chicken were found to be 4.96‰ d-xylose, 2.28‰ l-cysteine and 2.66‰ thiamine (w/w). Given these optimal conditions, a number of meat-like flavor compounds such as 2-pentyl-furan, benzothiazole and 4-methyl-5-thiazoleethanol were identified by gas chromatographic-mass spectrometric analysis. CONCLUSION Our results suggested that a combination of quantitative marinating and Maillard reaction might be a promising method to enhance the volatile flavor, especially meat-like flavor, of Chinese marinated chicken. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Xiuli Wei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Chunqing Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xia Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Jinzhi Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hai Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
- College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067, China
| | - Chunhong Tang
- College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067, China
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Liu G, Xu S, Wang X, Jin Q, Xu X, Shen Y, Xu G, Zhang H. Analysis of the volatile components of tea seed oil (Camellia sinensis O. Ktze) from China using HS-SPME-GC/MS. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13244] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Guoyan Liu
- State Key Laboratory of Food Science and Technology; Synergetic Innovation Center of Food Safety and Nutrition; School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu Province China
- School of Food Science and Engineering; Yangzhou University; Yangzhou 225127 Jiangsu Province China
| | - Suoyu Xu
- School of Food Science and Engineering; Yangzhou University; Yangzhou 225127 Jiangsu Province China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology; Synergetic Innovation Center of Food Safety and Nutrition; School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu Province China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology; Synergetic Innovation Center of Food Safety and Nutrition; School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu Province China
| | - Xin Xu
- School of Food Science and Engineering; Yangzhou University; Yangzhou 225127 Jiangsu Province China
| | - Yingbin Shen
- State Key Laboratory of Food Science and Technology; Synergetic Innovation Center of Food Safety and Nutrition; School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu Province China
| | - Guangxin Xu
- School of Food Science and Engineering; Yangzhou University; Yangzhou 225127 Jiangsu Province China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology; Synergetic Innovation Center of Food Safety and Nutrition; School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu Province China
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Bai W, Wang Q, Zeng X, Fu J, Liu Y, Dong H. Antioxidant Activities of Chicken Peptide-Maillard Reaction Products (CP-MRPS) Derived from Chicken Peptides andd-Glucose System. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13041] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Weidong Bai
- College of Light Industry and Food Sciences; Zhongkai University of Agricultural and Engineering; Guangzhou 510225 China
| | - Qin Wang
- College of Light Industry and Food Sciences; Zhongkai University of Agricultural and Engineering; Guangzhou 510225 China
| | - Xiaofang Zeng
- College of Light Industry and Food Sciences; Zhongkai University of Agricultural and Engineering; Guangzhou 510225 China
| | - Jiayin Fu
- College of Light Industry and Food Sciences; Zhongkai University of Agricultural and Engineering; Guangzhou 510225 China
| | - Yaoru Liu
- College of Light Industry and Food Sciences; Zhongkai University of Agricultural and Engineering; Guangzhou 510225 China
| | - Hao Dong
- Guangzhou Quality Supervision and Testing Institute; National Centre for Quality Supervision and Testing of Processed Food (Guangzhou); Guangzhou 511400 China
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Hong PK, Ndagijimana M, Betti M. Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity. Food Chem 2016; 197 Pt B:1143-52. [DOI: 10.1016/j.foodchem.2015.11.096] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2015] [Revised: 11/06/2015] [Accepted: 11/18/2015] [Indexed: 11/26/2022]
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Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.061] [Citation(s) in RCA: 119] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating. Food Chem 2015; 187:7-13. [DOI: 10.1016/j.foodchem.2015.04.027] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2014] [Revised: 04/09/2015] [Accepted: 04/11/2015] [Indexed: 11/23/2022]
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de March CA, Ryu S, Sicard G, Moon C, Golebiowski J. Structure-odour relationships reviewed in the postgenomic era. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3249] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Claire A. de March
- Institut de Chimie de Nice; Université Nice Sophia Antipolis; UMR CNRS 7272, parc Valrose 06108 Nice cedex 02 France
| | - SangEun Ryu
- Laboratory of Chemical Senses, Department of Brain and Cognitive Science; DGIST (Daegu Gyeongbuk Institute of Science & Technology); 50-1 Sang-Ri, Hyeonpung-Myeon, Dalseong-Gun Daegu 711-873 Korea
| | - Gilles Sicard
- Neurobiology of Cellular Interactions and Neurophysiopathology; Aix-Marseille Université; UMR CNRS 7259 13331 Marseille cedex 03 France
| | - Cheil Moon
- Laboratory of Chemical Senses, Department of Brain and Cognitive Science; DGIST (Daegu Gyeongbuk Institute of Science & Technology); 50-1 Sang-Ri, Hyeonpung-Myeon, Dalseong-Gun Daegu 711-873 Korea
| | - Jérôme Golebiowski
- Institut de Chimie de Nice; Université Nice Sophia Antipolis; UMR CNRS 7272, parc Valrose 06108 Nice cedex 02 France
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Hong X, Meng J, Lu RR. Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:66-71. [PMID: 24700168 DOI: 10.1002/jsfa.6682] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2013] [Revised: 03/27/2014] [Accepted: 03/31/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The Maillard reaction is widely used to improve the functional properties or biological activities of food. The purpose of this study was to investigate the effect of the Maillard reaction on angiotensin I converting enzyme (ACE) inhibitory activity in a casein hydrolysate-xylose system. RESULTS Two-step hydrolysis was used to prepare casein ACE inhibitory peptides. Maillard reaction products (MRPs) were prepared by heating hydrolyzed casein with xylose at pH 8.0, 110 °C for up to 16 h. The results showed that the content of free amino group decreased (P < 0.05); however, browning intensity and absorbance at 294 nm increased because of the Maillard reaction (P < 0.05). The ACE inhibitory activity improved greatly within 2 h (from 63.48% to 90.23%), which was mainly due to carbonyl ammonia condensation reaction in the MRPs. CONCLUSION The study shows that the Maillard reaction under appropriate conditions can improve the ACE inhibitory activity of casein hydrolysate effectively.
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Affiliation(s)
- Xu Hong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China
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