Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products

The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

“…In addition, the salt without MRPs was used as the ΔE control. The color difference values of the samples in the four MRPs seasoning salt were all greater than 3.0, indicating that the color difference between the seasoning salt powder and the control group was significant (P < 0.05), and these results were consistent with the previous results of the appearance color map ( Shen et al, 2021 ). In addition, compared with the Maillard reaction product derived from sesame meal protein hydrolysate, L*, a*, b* and ΔE increased in varying degrees, indicating that the low sodium seasoning salt added with MRPs has better brightness and color characteristics.…”

“…With the extension of heating time, the absorbance of seasoning salt solution at 420 nm and 294 nm showed an upward trend, especially during the last 10 min of the reaction, and the browning degree changed to a great extent. A294 of SMS, MMS and TMS changed significantly, while the A294 of CMS changed the least, indicating that more intermediates were produced in the three seasoning salts ( Shen et al, 2021 ) With the extension of heating time, the browning degree of seasoning salt gradually increased, and Maillard products gradually accumulated. Compared with other seasoning salts added with sulfur-containing amino acid MRPs, the seasoning salt added with single hydrolysate MRPs had the lowest rate change of A294 and A420, indicating that SMS had better thermal stability in the heating process.…”

“…Sesame seed meal hydrolysate and its MRPs were prepared in our recent study using cysteine (Cys-MRPs), methionine (Met-MRPs), and thiamine (Thi-MRPs). In addition, a sesame seed meal hydrolysate solution without any sulphur containing substance (SSH-MRPs) was prepared at the same concentration ( Shen et al, 2021 ). The previously prepared MRPs solutions (15 mL) were individually mixed with 24 g NaCl, 12 g KCl, 2 g monosodium glutamate, and 0.8 g sugar (quadruplicate were prepared with the same weight of all ingredients) in a beaker filled with 400 mL hot water ( Pujols, Ardoin, Chaiya, Tuuri, & Prinyawiwatkul, 2019 ).…”

“…MRPs from flaxseed meal added with cysteine showed better flavor and meaty taste ( Wei, Thakur, Liu, Zhang, & Wei, 2018 ), and the MRPs from peony seed meal hydrolysate under monosaccharide had better caramel taste ( Shang et al, 2020 ). In addition, the saltiness and flavor of sesame seed meal MRPs were relatively consistent under different sulfur compounds, and there was no significant difference ( Shen et al, 2021 ). Previous studies have reported that MRPs are used as flavor enhancers in foods ( Chen et al, 2019 ), but few studies have been conducted to replace the high-sodium salt.…”

“…So far, there are limited studies on low sodium salt, and most of them focus on potassium salt and magnesium instead of sodium salt. In our recent study, four types of MRPs (SSH-MRPs, Cys-MRPs, Met-MRPs, and Thi-MRPs) were prepared by adding various sulfur-containing substances to sesame seed meal ( Shen et al, 2021 ). In continuation, the previously reported MRPs were used in combination with NaCl, KCl, sugar, and monosodium glutamate to develop the low salt MRPs model system.…”