Back to Search
Start Over
Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems.
- Source :
-
Food chemistry [Food Chem] 2017 Oct 01; Vol. 232, pp. 135-144. Date of Electronic Publication: 2017 Mar 24. - Publication Year :
- 2017
-
Abstract
- To explore initial Maillard reaction pathways and mechanisms for maximal formation of meaty flavors in heated cysteine-xylose-glycine systems, model reactions with synthesized initial Maillard intermediates, Gly-Amadori, TTCA (2-threityl-thiazolidine-4-carboxylic acids) and Cys-Amadori, were investigated. Relative relativities were characterized by spectrophotometrically monitoring the development of colorless degradation intermediates and browning reaction products. Aroma compounds formed were determined by solid-phase microextraction combined with GC-MS and GC-olfactometry. Gly-Amadori showed the fastest reaction followed by Cys-Amadori then TTCA. Free glycine accelerated reaction of TTCA, whereas cysteine inhibited that of Gly-Amadori due to association forming relatively stable thiazolidines. Cys-Amadori/Gly had the highest reactivity in development of both meaty flavors and brown products. TTCA/Gly favored yielding meaty flavors, whereas Gly-Amadori/Cys favored generation of brown products. Conclusively, initial formation of TTCA and pathway involving TTCA with glycine were more applicable to efficiently produce processed-meat flavorings in a cysteine-xylose-glycine system.<br /> (Copyright © 2017 Elsevier Ltd. All rights reserved.)
- Subjects :
- Cysteine
Food Handling
Glycine
Xylose
Maillard Reaction
Meat
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 232
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 28490056
- Full Text :
- https://doi.org/10.1016/j.foodchem.2017.03.133