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

Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method

“…Flavor compounds without authentic standards were tentatively identified by matching their mass spectra with the data in the NIST MS Search 2.3 database and by comparing their retention indices (RIs) with the literature values. The RI values were determined by running the standard n -alkanes (C 7 –C 25 ) under the above chromatographic conditions ( Zheng et al, 2023 ). The contents of flavor compounds were determined based on the semi-quantitative method using 2-methyl-3-heptanone (81.6 μg/mL in methanol) as an internal standard, according to previously reported methods ( Xia et al, 2017 ).…”

The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine

“…As displayed in Fig. 4 c, furfural, mainly derived from xylose, was the most abundant furan detected in RHX-120 and RHX-140, which was reported to have a baked potato flavor and a sweet taste ( Zheng, Wei, et al, 2023 ). The increase in furfural content may be due to the competitive synthesis of fatty aldehydes and xylose with cysteine, eventually leading to the aggravation of xylose degradation during the thermal reaction ( Zhang et al, 2021 ).…”

“…Thiol compounds were formed by H 2 S produced during the degradation of sulfur-containing amino acids in the Maillard reaction ( Wei et al, 2019 ). Among them, 2-methyl-3-furanthiol was responsible for roasted, coffee-like, and meaty aromas, and 2-furfurylthiol was the key odorant in cooked meat ( Zheng et al, 2023 ). Furthermore, sulfur-substituted furans such as furfuryl sulfide, bis(2-furfuryl)disulfide, and 2-methyl-5-(methylthio)-furan have been found to make a significant contribution to a strong meaty flavor or roasted note ( Zhang et al, 2022 ).…”

The effect of Maillard reaction on flavour development of protein hydrolysates from cheese

“…Pyrazine compounds may be also formed by the condensation of Strecker aldehydes and ketones (Zheng, Wei, Liu, Thakur, Zhang, & Wei, 2023). Another study reported that the peptide-sugar MR system and amino acid-sugar MR system showed different flavour profiles of MRPs.…”