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Microwaves affect the formation of volatile compounds in peper powder by changing the nucleophilic addition reactions in Maillard reactions

文献类型： 外文期刊

作者： Wang, Zhisong 1 ; Liu, Xiang 1 ; Fang, Yihua 3 ; Wang, Xueya 4 ; Hu, Ying 1 ; Li, Yan 1 ;

作者机构： 1.Zunyi Med Univ, Coll Publ Hlth, Zunyi 563000, Peoples R China

2.Guizhou Higher Educ Inst, Key Lab Maternal & Child Hlth & Exposure Sci, Zunyi 563000, Peoples R China

3.Market Supervis Commiss Zunyi Municipal, Zunyi 563000, Peoples R China

4.Guizhou Acad Agr Sci, Chili Pepper Res Inst, Guiyang 550025, Peoples R China

关键词： Pepper; Microwave heating; Melanoidin; Volatile compounds; GC -MS

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 19 卷

页码：

收录情况： SCI

摘要： We explored the effect of microwave heating (MWH) and electric heating (ETH) on the volatile compounds (VCs) of pepper (Capsicum annuum L.). The spectral of the produced melanoidins by baking were used to screen samples with similar baking degrees. Mass spectrometry was used to detect the differences of VCs in samples. The results showed a dose-dependent effect between the intensity of absorption and fluorescence of melanoidins, which can be utilized as indicators for assessment baking degree. MWH samples produced larger variety of VCs than ETH. Changes in the variety and content of VCs infer changes in the flavor of pepper. According to the mechanism of Maillard reaction (MR) and MWH, it was deduced that MWH changes the type of chemical reaction in MR by affecting the distribution of valence electrons in the compounds. Therefore, MWH can be used as a novel method to modify the VCs and flavor of peppers.

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