Effect of lipid on formation of Maillard and lipid-Maillard meaty flavour compounds in heated cysteine-xylose-methyl linoleate system

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Yutong Wang, Jianchun Xie, Chenping Zhang, Yuxia Xu, Xuelian Yang
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引用次数: 7

Abstract

The effect of lipid level and reaction temperature and time on the heated cysteine-xylose reaction to form meaty flavours was investigated. The presence of 1% or 2% methyl linoleate inhibited the formation of volatile sulfur-containing compounds and heterocyclic compounds via the Maillard reaction, that is Maillard compounds. However, the former was better because of the moderate inhibition and more compounds generated from the lipid-Maillard interaction, that is lipid-Maillard compounds. Partial least squares-discriminant analysis suggested the lipid-Maillard compounds were the main markers during varying dosage of methyl linoleate, reaction temperature (100–140°C) and reaction time (30–180 min). Lower temperatures increased formation of the Maillard compounds (eg, 2-furfurylthiol) or lipid-Maillard compounds (eg, 2-pentylpyridine) with reaction time. However, high temperatures caused their amounts changed in a curve or irregularly due to the complications from the Maillard and lipid oxidization reactions. By comparing time-courses of the levels of cysteine and Cys-Amadori compounds, and 294 and 420 nm UV absorbance values in the reaction systems under 120°C with or without 2% methyl linoleate, it was revealed that the underlying lipid effect mechanism was to initially inhibit and later attend the Maillard reaction, leading to less formation of the Maillard compounds and generation of the lipid-Maillard compounds.

半胱氨酸-木糖-亚油酸甲酯加热体系中脂质对美拉德及脂质-美拉德肉味化合物形成的影响
研究了油脂水平、反应温度和反应时间对半胱氨酸-木糖加热反应生成肉味香精的影响。1%或2%亚油酸甲酯的存在抑制了通过美拉德反应生成挥发性含硫化合物和杂环化合物,即美拉德化合物。而前者表现较好,因为其抑制作用适中,且脂质-美拉德相互作用产生的化合物较多,即脂质-美拉德化合物。偏最小二乘判别分析表明,脂质-美拉德化合物是亚油酸甲酯添加量、反应温度(100 ~ 140℃)和反应时间(30 ~ 180 min)变化过程中的主要标记物。较低的温度增加了美拉德化合物(如2-糠基硫醇)或脂质美拉德化合物(如2-戊基吡啶)的形成。然而,由于美拉德反应和脂质氧化反应的并发症,高温使它们的量呈曲线或不规则变化。通过对比半胱氨酸和Cys-Amadori化合物含量的时间过程,以及在120℃下添加或不添加2%亚油酸甲酯的反应体系中294 nm和420 nm的紫外吸收值,揭示了潜在的脂质效应机制是先抑制后参与美拉德反应,导致美拉德化合物的形成减少,脂质-美拉德化合物的生成减少。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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