The number and position of unsaturated bonds in aliphatic aldehydes affect the cysteine-glucose Maillard reaction: Formation mechanism and comparison of volatile compounds.

Wenbin Du, Yutang Wang, Qinghong Yan, Shuang Bai, Yatao Huang, Long Li, Yuwen Mu, Ashbala Shakoor, Bei Fan, Fengzhong Wang
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Abstract

Nonanal, (E)-2-nonenal, (E,E)-2,4-nonadienal, and (E,Z)-2,6-nonadienal were used to reveal the effect of the number and position of unsaturated bond in aliphatic aldehydes on Maillard reaction for the generation of 88 stewed meat-like volatile compounds. The results showed that (E,E)-2,4-nonadienal and (E,Z)-2,6-nonadienal exhibited greater inhibition of the cysteine reaction with glucose than nonanal and (E)-2-nonenal. However, the positions of the unsaturated bonds in aliphatic aldehydes in the Maillard reaction stage were similar. A carbohydrate module labeling approach was used to present the formation pathways of 34 volatile compounds derived from the Maillard reaction with aliphatic aldehyde systems. The number and position of unsaturated bonds in aliphatic aldehydes generate multiple pathways of flavor compound formation. 2-Propylfuran and (E)-2-(2-pentenyl)furan resulted from aliphatic aldehydes. 5-Butyldihydro-2(3H)-furanone and 2-methylthiophene were produced from the Maillard reaction. 2-Furanmethanol, 2-thiophenecarboxaldehyde, and 5-methyl-2-thiophenecarboxaldehyde were derived from the interaction of aliphatic aldehydes and the Maillard reaction. In Particular, the addition of aliphatic aldehydes changed the formation pathway of 2-propylthiophene, thieno[3,2-b]thiophene, and 2,5-thiophenedicarboxaldehyde. Heatmap and PLS-DA analysis could discriminate volatile compound compositions of the five systems and screen the marker compounds differentiating volatile compounds.

脂肪醛中不饱和键的数量和位置影响半胱氨酸-葡萄糖-美拉德反应:挥发性化合物的形成机制和比较。
采用壬醛、(E)-2-壬醛、、(E,E)-2,4-二烯醛和(E,Z)-2,6-二烯醛,研究了脂肪醛中不饱和键的数目和位置对88种卤味挥发性化合物美拉德反应的影响。结果表明,(E,E)-2,4-壬二烯醛和(E,Z)-2,6-壬二烯醛对半胱氨酸与葡萄糖反应的抑制作用大于壬醛和(E)-2-壬醛。然而,在美拉德反应阶段,脂肪醛中不饱和键的位置是相似的。使用碳水化合物模块标记方法来呈现34种挥发性化合物的形成途径,这些化合物来源于与脂族醛系统的美拉德反应。脂肪醛中不饱和键的数量和位置产生了多种风味化合物形成途径。2-丙基呋喃和(E)-2-(2-戊烯基)呋喃由脂族醛产生。美拉德反应生成5-丁基二氢-2(3H)-呋喃酮和2-甲基噻吩。2-呋喃甲醇、2-噻吩甲醛和5-甲基-2-噻吩甲醛是由脂族醛和美拉德反应相互作用得到的。特别是,脂肪族醛的加入改变了2-丙基噻吩、噻吩并[3,2-b]噻吩和2,5-噻吩二甲醛的形成途径。热图和PLS-DA分析可以区分五个体系的挥发性化合物组成,筛选区分挥发性化合物的标志化合物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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