Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor

Cao, Changchun; Xie, Jianchun; Li, Hou; Zhao, Jian; Chen, Feng; Xiao, Qunfei; Zhao, Mengyao; Fan, Mengdie

doi:10.1016/j.foodres.2017.06.012

Cited by 73 publications

(41 citation statements)

References 31 publications

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“…Reaction time is an important factor affecting the antioxidant activity of MRPs. Extending the reaction time can significantly promote the Maillard reaction . Relevant studies showed that melanoidin produced from the Maillard reaction had antioxidant activity .…”

Section: Resultsmentioning

confidence: 99%

Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

et al. 2019

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BACKGROUND: In recent years, cold-pressed oils have become more and more popular with consumers. However, their oxidative stability is low. Improving the oxidative stability of cold-pressed oils will increase their shelf life. Maillard reaction products (MRPs) have been shown to promote the oxidative stability of lipids. In this study, products from the Maillard reaction of reducing sugars and sesame enzymatically hydrolyzed protein (SEHP) were added to cold-pressed sesame oils to improve their oxidative stability. RESULTS: Three types of MRPs from reducing sugars (xylose, fructose, and glucose) and SEHP were prepared. Xylose-SEHPMRPs prepared under optimum conditions had the highest antioxidant activities among the three. The optimum conditions for xylose-SEHP were as follows: reaction temperature, 130 ∘ C; reaction time, 180 min; pH, 6.5; and sugar/protein ratio, 10:1. The addition of xylose-SEHP MRPs at a level of 20 g kg −1 could significantly improve the oxidative stability of cold-pressed sesame oil. Besides, the addition of MRPs reduced the loss of tocopherol. The interaction of MRPs with endogenous antioxidants in the sesame oil (sesamol and tocopherol) was proved by comparison with lard. There was a synergistic increase in antioxidant activity for the combination of MRPs and sesamol and the combination of MRPs and tocopherol. CONCLUSIONS: The results provide evidence that adding certain MRPs can improve the oxidative stability of cold-pressed sesame oil. mediate and final products of the Maillard reaction. The MRPs were diluted appropriately in order to obtain absorbance values of less than 1.5. J Sci Food Agric 2020; 100: 1524-1531

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Section: Resultsmentioning

confidence: 99%

Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

et al. 2019

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“…They have been observed in reaction mixtures of amino acids and sugars but some can also be formed from lipids (Whitfield 1992 ). Furans, pyrroles, pyridines, pyrazines, oxazoles and oxazolines are typical volatile N- and O-containing heterocyclic compounds which are mainly derived from the reaction between cysteine and xylose (Cao et al 2017 ). Apart from sulphur-containing compounds, heterocycles such as methylfuran, pyrazine, and furfural are recognized as potent meaty flavour compounds.…”

Section: Volatiles Contributing To Flavourmentioning

confidence: 99%

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

2019

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Background When foods are processed or cooked, many chemical reactions occur involving a wide range of metabolites including sugars, amino acids and lipids. These chemical processes often lead to the formation of volatile aroma compounds that can make food tastier or may introduce off-flavours. Metabolomics tools are only now being used to study the formation of these flavour compounds in order to understand better the beneficial and less beneficial aspects of food processing. Aim of review To provide a critical overview of the diverse MS-based studies carried out in recent years in food metabolomics and to review some biochemical properties and flavour characteristics of the different groups of aroma-related metabolites. A description of volatiles from processed foods, and their relevant chemical and sensorial characteristics is provided. In addition, this review also summarizes the formation of the flavour compounds from their precursors, and the interconnections between Maillard reactions and the amino acid, lipid, and carbohydrate degradation pathways. Key scientific concepts of review This review provides new insights into processed ingredients and describes how metabolomics will help to enable us to produce, preserve, design and distribute higher-quality foods for health promotion and better flavour.

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“…Thus, the aroma volatility problem of MRPs could be minimized by adding ARP to the processed foods. ARP would produce the fresh flavor in the subsequent processing (Cui et al., ), but ARP derived from a single amino acid during thermal treatment has the problem about weak flavor, which will not be able to produce complicate aromas necessary for savory flavoring (Cao et al., ; Cui et al., ).…”

Section: Introductionmentioning

confidence: 99%

Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment

Sun

Cui

Zhan

et al. 2019

Journal of Food Science

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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-deoxyd-xylulos-1-yl)-glutathione (Amadori compound, C 15 H 25 O 10 N 3 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 glycinexylose (AGX). Therefore, it suggested that the MGX had the potential to achieve a better flavor formation during thermal treatment.Keywords: a 2-stage temperature increase process, Maillard reaction intermediate, Maillard-type volatile formation, N-(1-deoxy-d-xylulos-1-yl)-glutathione, thermal treatmentPractical 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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Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor

Cited by 73 publications

References 31 publications

Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment

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