Effect of three pectin fractions from muskmelon on the formation of volatile sulfur compounds produced from methionine-sugars Maillard reaction

Volatile sulfur compounds are recognized as primary contributors to the off-flavors in many heat-sterilized juices, affecting their commercial appeal. The influence of three muskmelon pectin fractions on the formation of volatile sulfur compounds via the Methionine-sugars Maillard reaction was investigated. Kinetic analysis demonstrated that the formation of methanthiol, dimethyl disulfide, dimethyl trisulfide, and methional conforms to a zero-order reaction. Moreover, all pectin fractions significantly reduced the formation of volatile sulfur compounds by lowering the concentrations of 3-deoxyglucosone and methylglyoxal. Physicochemical analysis of pectin revealed that thermal processing increased the content of galacturonic acid and unsaturated uronides in both water-soluble and chelated-soluble pectin while reducing their molecular weight. This suggests that thermal degradation products within the homogalacturonan region participate in the Maillard reaction. These findings offer new insights into the potential of pectin as a natural strategy to mitigate the formation of undesirable volatile sulfur compounds in heat-sterilized juices.