Effect of 2-alkenals on the Maillard reaction of cysteine-glucose: Initial stage intermediate formation and flavor compound generation pathways

文献类型： 外文期刊

第一作者： Du, Wenbin

作者： Du, Wenbin;Wang, Yutang;Cui, Weiye;Fan, Bei;Wang, Fengzhong;Ma, Qianli;Li, Xuejie;Bai, Shuang

作者机构：

关键词： Maillard reaction; Cystine-amadori; Thiazolidine derivatives; Formation pathway

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 192 卷

页码：

收录情况： SCI

摘要： To explore the effect of (E)-2-hexenal, (E)-2-heptenal, and (E)-2-octenal on the initial Maillard reaction pathways and formation of volatile compounds, cystine-Amadori and thiazolidine derivatives were synthesized, identified by UPLC-TOF/MS and NMR, and quantified by UPLC-MS/MS. Depending on the concentration of the intermediates, the reactivity of the 2-alkenals in the reaction became weaker with the extension of the carbon chain. According to the content of 87 volatile compounds detected by GC -MS -O, the Maillard reaction was inhibited by decreasing the number of carbon atoms of 2-alkenal. The carbohydrate module labeling method demonstrated that the 2-ethylthiophene, 2-propylthiophene, and 2-butylthiophene carbon backbones were derived from 2-alkenal. Particularly, it was found for the first time that 2,3-dihydro-1 H-indole could be generated from both the intact skeleton of glucose and the degradation product of 2-alkenal. Notably, we proposed a route for the formation of 2-butanoylthiophene starting from (E)-2-octenal which was further converted to 2,4-octdienal. This study can be used as guidance in improving the flavor of meat and savory flavorings.

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