Properties and volatile profile of process flavorings prepared from d-xylose with glycine, alanine or valine by direct extrusion method

Sasanam, Sirinapa; Rungsardthong, Vilai; Thumthanaruk, Benjawan; Wijuntamook, Sombat; Rattananupap, Vasan; Vatanyoopaisarn, Savitri; Puttanlek, Chureerat; Uttapap, Dudsadee; Mussatto, Solange I.

doi:10.1016/j.fbio.2021.101371

Cited by 12 publications

(17 citation statements)

References 38 publications

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“…Benzlng‐purdle and Rlpmeester (1987) investigated the reaction between Amadori product of the Maillard reaction from d ‐xylose and glycine in the aqueous system, using Cross Polarization Magic Angle Spinning Nuclear Magnetic Resonance (CP‐MAS NMR) spectroscopy. We have proposed the possible pathway for some volatile compounds from d ‐xylose and valine via Maillard reaction by direct extrusion in our previous study (Sasanam et al., 2021). In this study, the reaction might continue via a 1,2‐enolisation reaction from APRs.…”

Section: Resultsmentioning

confidence: 99%

“…Different types of amino acids also lead to different tastes and odors of process flavorings (Wong et al., 2008). The extrusion of processing flavorings from d ‐xylose with glycine, alanine, and valine by extrusion (Sasanam et al., 2021) showed that the use of valine which has a higher molecular weight (MW = 117.10) exhibited too strong bitterness and odor when compared to the use of glycine (MW = 75.10 g) or alanine (MW = 89.10 g). The type of amino acid, amino composition, molecular size, structure, and sequence affected to odor description of each process flavoring (Lioe et al., 2006).…”

Section: Resultsmentioning

confidence: 99%

“…Processing flavorings were prepared by extrusion following Sasanam et al. (2021) with some modifications. Four formulations of the model reaction were methionine: d ‐xylose (MX), methionine: dextrose (MD), thiamine: d ‐xylose (TX), and thiamine: dextrose (TD) at the ratio of 80:20 by weight.…”

Section: Methodsmentioning

confidence: 99%

“…The code 3-digit numbers were used for random labeling orders. Twenty milliliters of each sample was served to the panelists who describes the characteristics and description of the odor and taste of the flavoring solution as described in Sasanam et al (2021).…”

Section: Sensory Evaluation and Panelists Testmentioning

confidence: 99%

“…reaction, followed by the α-dicarbonyl cleavage reaction of 3-deoxyhexosulose. On the other hand, Sasanam et al (2021) reported the possible pathway of furfural compound generated from D-xylose and valine. They found that furfural could be formed directly via the polymerization of 3deoxyhexosulose.…”

Section: Appearance Ph Color and Torquementioning

confidence: 99%

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Production of process flavorings from methionine, thiamine with d‐xylose or dextrose by direct extrusion: Physical properties and volatile profiles

Sasanam

Rungsardthong

Thumthanaruk

et al. 2022

Journal of Food Science

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The conventional method to produce process flavoring is noncontinuous, time consuming, and generates a high volume of effluent. This research aimed to evaluate the use of methionine, thiamine, and reducing sugars to develop process flavorings by direct extrusion, as a potential alternative to the conventional method. The mixed substrates consisted of methionine: dxylose (MX), methionine: dextrose (MD), thiamine: d-xylose (TX), and thiamine: dextrose (TD) at 80:20 w/w. Three barrel temperatures of the extruder were controlled at 65, 80, and 50 • C, respectively, a screw speed of 30 rpm and feed rate at 3 kg/hr. Appearance, pH, odor, and taste description of the product from each mixture were determined. Volatile compounds, possibly occurred from the Maillard reaction during the extrusion were analyzed by gas chromatography-mass spectrometry. The products exhibited different levels of meaty odor and bitter taste. Those obtained from MD showed the highest L* (lightness, 85.37) and frequency for just-about-right in terms of taste (33.33%) and odor (60.00%). Products from MX and MD presented the highest frequency for intense taste, and higher frequency for color compared to TX and TD. More volatile compounds were detected from the use of methionine than from thiamine. The key meaty odor compounds such as dimethyl disulfide, dimethyl trisulfide, methional, and methanethiol were found in the samples from MX and MD, while only dimethyl disulfide was detected in the mixture of TX and TD. Finally, the results demonstrated that direct extrusion reaction from methionine and d-xylose or dextrose is a highly efficient method to produce meaty process flavorings.

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Section: Resultsmentioning

confidence: 99%