The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production.

[Display omitted] • Raw oils and enzymatic hydrolysis-thermal oxidation (ENTH) oils were prepared. • Corn, peanut, and olive oil after ENTH could better promote Maillard reaction (MR). • Coconut oil and palm oil had higher oxidation stability during MR processing. • Oleic acid and linoleic acid oxidation could promote the formation of aldehydes. • ENTH oils could reduce O, N, and S-containing heterocycles content in MR system. Vegetable oils with different unsaturated degrees (corn > peanut > olive > palm > coconut) and corresponding enzymatic hydrolysis-thermal oxidation (ENTH) oils were added into D-xylose and L-cysteine Maillard reaction (MR) system, respectively, for potential meaty aroma production. Results indicated that coconut oil and palm oil had lower peroxide, p -anisidine, total antioxidant values, and malondialdehyde content after ENTH and MR. Corn, peanut, and olive oils after ENTH could significantly promote MR because they caused the lower pH, higher reactants depletion, and higher browning degree in the water phase separated from the oil-Maillard reaction system. Additionally, the volatiles were mainly formed from oil phase. Corn, peanut, and olive oils were beneficial to volatiles formation in the oil-MR system due to fatty acid oxidation, especially oleic acid and linoleic acid. Meanwhile, compared to raw oils, adding ENTH oils to the MR system could reduce the content of oxygen, nitrogen, and sulfur-containing heterocycles. [ABSTRACT FROM AUTHOR]