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Many studies have focused on reducing A w to prevent the growth of spoilage bacteria. The effects of complex phosphates (CP) and Maillard peptide complexes (MPCs) on water activity (A w), water status, sensory attributes, flavor, and hardness of the areca nuts were studied to extend their shelf life and improve their eating quality. The results showed that the addition of 1.6% CP and 0.6% MPCs significantly reduced the A w of areca nuts (A w = 0.8116). Low field nuclear magnetic resonance indicated that it was due to that the CP and MPCs promoted the conversion of free water to bound water through hydrogen bonding or electrostatic interaction. In addition, CP combined with MPCs reduced the extrusion hardness and puncture hardness of areca nuts, accompanied with a significant increase in softness and pulpiness as assessed through sensory analysis, which might be due to the improved water binding capacity of areca nuts. Moreover, MPCs increased the content of N, S heterocyclic compounds of the areca nuts and contributed to an increased "kokumi" attribute compared with CP. • Phosphates and Maillard peptide complexes reduced Aw of areca nuts. • Reduction of Aw was due to conversion of free water to bound water. • Increased water binding capacity promoted softening of texture of areca nuts. • Maillard peptide enriched the flavor profile of areca nuts. [ABSTRACT FROM AUTHOR]

Maillard peptides (MPs) were derived from distillers' grain hydrolysates (DGPs) and fructose, and MPs prepared with and without exogenous l -cysteine were respectively defined as DFCs and DFs. The influences of extra-added l -cysteine was investigated on the browning, taste properties (salty, umami, and kokumi), and characteristic volatile compounds of MPs. Eleven aroma-active compounds were identified as the key volatile compounds of MPs through aroma extract dilution analysis (AEDA) and odor active values (OAVs). Partial least squares regression (PLSR) was used to investigate the relationship between the sensory properties and the concentrations of the volatile compounds in DFCs and DFs. 3-Methylbutanal, 5-methyl-2-thiophenecarboxaldehyde, dimethyl trisulfide, trimethylpyrazine, and 3-ethyl-2,5-dimethylpyrazine, which significantly contributed to the caramel and roast characteristics of MPs, were inhibited through the addition of l -cysteine and regulation of temperature below 120 °C. The DFCs prepared at 110 °C for 120 min exhibited desirable taste properties and suitable aroma to non-thermal processed foods. When 0.3% DFCs were added to the soaking solution of sugared garlic, the hardness and fracturability of sugared garlic were increased by 45.26% and 19.15%, respectively, which meant this MPs could be used to improve the edible texture of sugared garlics. • Cysteine showed saltiness and kokumi enhancement on Maillard peptides (MPs). • MPs with regulated flavor by cysteine were potentially used in sugared garlic. • MPs prepared with cysteine addition improved fracturability of sugared garlic. [ABSTRACT FROM AUTHOR]

Highlights • The flavor of Maillard reaction products (MRPs) solution was unstable during storage. • The size of particles in MRPs increased dramatically after storage or heat treatment. • The Maillard reaction intermediate (MRI) was heat labile but stable during storage. • The heated MRI showed flavor fingerprints as the MRPs before heat treatment. • The MRI has tremendous capacity to be applied as a potential alternative to MRPs. Abstract The Maillard reaction intermediate (MRI) and Maillard reaction products (MRPs) derived from xylose (Xyl) and phenylalanine (Phe) were prepared, then stored at 25 °C for 60 days. After storage, the contents of flavor compounds and the clarity of MRPs solution decreased, and the apparent Z-average hydrodynamic diameter (D h) of particles in the solution increased from 149 to 439 nm. However, the MRI solution remained transparent during storage. The concentration of MRI only decreased by 6.49%, and A 294 of the solution increased slightly yet A 420 remained stable. Numerous flavor compounds in MRPs decreased during heat treatment, meanwhile the cross-linking and aggregation of MRPs were intensified, and the particles’ D h increased to micron level. The heated MRI solution showed a similar appealing profile and flavor fingerprints as the MRPs solution before heat treatment. Controlled formation of flavors from MRIs is proposed to be used as potential alternative to the existing Maillard flavorings. [ABSTRACT FROM AUTHOR]

[Display omitted] • Raman spectra can be used to rapidly test the degree of unsaturation during heating. • The early event of radical formation in pork belly during processing were evaluated. • Unsaturated fatty acids and oxidation products positively relate to aldehyde content. • The collection and synergy of taste-active compounds improved the umami and richness. This study investigated the mechanisms underlying the evolution and formation of aroma and taste-active compounds of pork belly in representative traditional pork cuisines during pan-heating. The results revealed that as the temperature increased to 110 ℃, the unsaturation of fatty acids decreased from 60.25 % to 58.71 %, while the content of free radicals and secondary oxidation products increased. At the later heating stages, the addition of spices and increased heating temperature (150 ℃) led to continuous increments in the contents (from 958.20 μg/kg to 1511.88 μg/kg) and diversity of volatile compounds in pork belly, imparting the unique aroma. Additionally, the accumulation of low-molecular-weight peptides, free amino acids, and nucleotides not only provided the substrate for thermal reactions and their synergistic effects, but also contributed to the desired taste quality. These findings offered insights into the flavor formation mechanisms of traditional pork cuisines and provided direction for further research. [ABSTRACT FROM AUTHOR]