Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems

文献类型： 外文期刊

第一作者： Zhao, Jian

作者： Zhao, Jian;Wang, Tianze;Xie, Jianchun;Xiao, Qunfei;Du, Wenbin;Wang, Yaxin;Cheng, Jie;Wang, Shi

作者机构：

关键词： Meat flavor; Maillard reaction; C-13-labeling; Amadori; Thiazolidine; Cysteine; Glycine; Xylose

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 274 卷

页码：

收录情况： SCI

摘要： Volatile compounds formed in model reactions involving synthesized initial Maillard intermediates Gly-Amadori and [C-13(5)]-2-threityl-thiazolidine-4-carboxylic acids ([C-13(5)]-TTCA) in different molar ratios and free cysteine and glycine were investigated by solid-phase microextraction/gas chromatography-mass spectrometry and gas chromatography-olfactometry. The 1:1 ratio composition pattern provided the highest yields of all the sulfur-containing compounds, the potent meaty flavors or their C-13-labeled/unlabeled fractions, indicating a moderate level of glycine relative to cysteine was optimum for maximally yielding meaty flavors in complex meat-like Maillard systems containing cysteine as well as glycine. In addition, the 1:1 ratio composition led to formation of C-13-labeled molecules of some key meaty flavors e.g. 2-furanthiol representing over 70%, indicating TTCA/glycine reaction was better than Gly-Amadori/cysteine to yield meaty flavors. Formation pathways of twenty-nine flavors were elucidated based on the detected isotope distribution patterns. In particular, 2-methylte-trahydrothiophen-3-one, 3-thiophenethiol, 2-ethylthiophene, 2,5-dimethylthiophene, and 5-methylthiophene-2-carboxaldehyde involved a new formation pathway. Thiophene-2-carboxaldehyde and 2-methylthieno[ 3,2-b] thiophene showed two formation pathways.

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