Effect of heat treatment on amino acids and volatile compounds of enzymatic pork trimmings hydrolysate supplemented with xylose and cysteine

Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine

“…In addition, Cys could undergo thermal degradation to release ammonia, which subsequently could react with some reactive intermediates such as glycolaldehyde generated from the degradation of ARP to form more α-aminoketones, and thus promote the formation of pyrazines . As shown in Figure , compared with the initial pH, the final pH decreased after heat treatment, which was mainly because of the depletion of the ARP and the formation of organic acids from the oxidation of aldehydes . Deng et al have proposed that the drop in the pH value limited the formation of pyrazines in the methionine-glucose ARP model because of less nucleophilic affinity of α-aminocarbonyls.…”

“…28 As shown in Figure 2, compared with the initial pH, the final pH decreased after heat treatment, which was mainly because of the depletion of the ARP and the formation of organic acids from the oxidation of aldehydes. 29 Deng et al 30 have proposed that the drop in the pH value limited the formation of pyrazines in the methionine-glucose ARP model because of less nucleophilic affinity of α-aminocarbonyls. However, as shown in Figure 2, when the initial pH was 7, after co-heating of ARP and Cys, the final pH detected was significantly lower compared with that of ARP heated alone while the content of pyrazines was higher with added Cys (Table 1).…”

GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate

“…L -cysteine is degraded by Strecker to produce ammonia, acetaldehyde, and hydrogen sulfide. These components will trigger a series of reactions in the subsequent MR to form various meaty compounds such as cysteine -ribose ( Cerny, 2007 ) and cysteine-xylose ( Li and Liu, 2022 ) reaction system. Ribose can also participate in the MR to produce meat flavor, the thermal stability is the lowest among common reducing sugars and is prone to pyrolysis ( Rose et al, 2015 ).…”