Preparation of meaty flavor additive from soybean meal through the Maillard reaction

Huang, Xianhui; Wang, Peng; Wang, Handong; Cheng, Jie; Yang, Fuming; Yu, Dianyu; Shi, Yongge

doi:10.1016/j.fochx.2023.100780

Cited by 5 publications

(2 citation statements)

References 42 publications

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“…Cysteine is prevalent in meat and dairy products and undergoes Strecker degradation during thermal processing, contributing significantly to the characteristic meaty, roasted, or rotten egg odors in these foods (Huang et al, 2023;Zhao et al, 2019). Strecker degradation, a central component of the Maillard reaction, is a primary pathway through which VSCs are produced from sulfurcontaining amino acids (Li & Liu, 2021;Zhong et al, 2021).…”

Section: Cysteinementioning

confidence: 99%

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

Luo,

Tian,

et al. 2024

Comp Rev Food Sci Food Safe

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Volatile sulfur compounds (VSCs) significantly influence food flavor and garner considerable attention in flavor research due to their low sensory thresholds, diverse odor attributes, and high reactivity. Extensive research studies have explored VSC formation through thermal processes such as the Maillard reaction, thermal pyrolysis, oxidation, and enzymatic reactions. However, understanding of the specific reaction mechanisms and processes remains limited. This is due to the dispersed nature of existing studies, the undefined intermediates involved, and the complexity of the matrices and processing conditions. Given these limitations, the authors have shifted their focus from foods to sulfides. The structure, source, and chemical characteristics of common precursors (sulfur‐containing amino acids and derivatives, thiamine, thioglucoside, and lentinic acid) and their corresponding reactive intermediates (hydrogen sulfide, thiol, alkyl sulfide, alkyl sulfenic acid, and thial) are provided, and the degradation mechanisms, reaction rules, and matrix conditions are summarized based on their chemical characteristics. Additionally, the VSC formation processes in several typical foods during processing are elucidated, adhering to these identified rules. This article provides a comprehensive overview of VSCs, from precursors and intermediates to end products, and is crucial for understanding the mechanisms behind VSC formation and managing the flavor qualities of processed foods.

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Section: Cysteinementioning

confidence: 99%

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

Luo,

Tian,

et al. 2024

Comp Rev Food Sci Food Safe

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“…The concerns regarding flavor are not limited to cultured meat, and synthetic flavor compounds have recently been employed to optimize the food quality in the conventional food industry. For instance, among the various Maillard reaction products formed during meat cooking, sulfur-containing compounds such as furfuryl mercaptan, featuring roasted meat-like flavors, have been introduced to produce the unique aroma of meat 14 , 15 . However, these synthetic flavor compounds are volatile, and can thus rapidly diffuse into air 16 .…”

Section: Introductionmentioning

confidence: 99%

Flavor-switchable scaffold for cultured meat with enhanced aromatic properties

Lee,

Choi,

Lee

et al. 2024

Nat Commun

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Cultured meat is emerging as a new type of food that can provide animal protein in a sustainable way. Many previous studies employed various types of scaffolds to develop cultured meat with similar properties to slaughtered meat. However, important properties such as flavor were not discussed, even though they determine the quality of food. Flavor characteristics vary dramatically depending on the amount and types of amino acids and sugars that produce volatile compounds through the Maillard reaction upon cooking. In this study, a flavor-switchable scaffold is developed to release meaty flavor compounds only upon cooking temperature mimicking the Maillard reaction of slaughtered meat. By introducing a switchable flavor compound (SFC) into a gelatin-based hydrogel, we fabricate a functional scaffold that can enhance the aromatic properties of cultured meat. The temperature-responsive SFC stably remains in the scaffold during the cell culture period and can be released at the cooking temperature. Surprisingly, cultured meat fabricated with this flavor-switchable scaffold exhibits a flavor pattern similar to that of beef. This research suggests a strategy to develop cultured meat with enhanced sensorial characteristics by developing a functional scaffold which can mimic the natural cooking flavors of conventional meat.

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Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose

Li,

Hu,

et al. 2024

Flavour & Fragrance J

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The optimum reaction conditions (temperature 95°C, pH 6.5, time 70 min and cysteine 0.2 g) and significant influence factors were found by response surface model (RSM) experimentation to reduce bitterness and increase overall acceptability of soybean protein hydrolysate (SPH) using the Maillard reaction of arabinose. Three reaction products of different response values and sensory profiles were selected to be investigated further. Fourier transform infrared (FTIR) spectra and UV 294 and 420 nm analyses revealed their different extents of the Maillard reaction. Partial least squares regression analysis (PLSR) for free amino acids and molecular weight distribution and aroma compounds versus the used reaction conditions of the three samples suggested that reaction conditions of higher pH plus less Cys could cause more bitter amino acids (Leu, Val) and 500–1000 Da peptides, while those of more cysteine plus longer times under low temperatures benefitted formation of the umami amino acid of glutamic acid and > 1000 Da peptides. In particular, the reaction conditions of higher temperatures and more cysteine would generate more volatile compounds with roasted and meaty aromas unfavourable for overall acceptability. Furthermore, Pearson coefficient analysis revealed the key taste and aroma components and exposed that the fatty and caramel aromas contributed positively to overall acceptability. This study can provide references for debittering and improving the flavour of SPH.

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Preparation of meaty flavor additive from soybean meal through the Maillard reaction

Cited by 5 publications

References 42 publications

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

Flavor-switchable scaffold for cultured meat with enhanced aromatic properties

Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose

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