Microwaves affect the formation of volatile compounds in peper powder by changing the nucleophilic addition reactions in Maillard reactions.
Microwaves affect the formation of volatile compounds in peper powder by changing the nucleophilic addition reactions in Maillard reactions.
复制标题
DOI：
10.1016/j.fochx.2023.100828
复制
发表时间：
2023-10-30
期刊：
影响因子：
6.1
通讯作者：
Yan Li
中科院分区：
文献类型：
--
作者：
Zhisong Wang;Xiang Liu;Yihua Fang;Xueya Wang;Ying Hu;Yan Li
类黑精的吸光度和荧光强度随烘烤程度的增加而增加。辣椒的烘烤程度可以通过类黑精的含量来判断。微波加热使辣椒产生更多类型的化合物。微波通过重新分配化合物中的价电子来影响美拉德反应。建立了一种测定固体食品中美拉德反应程度的方法。研究了微波加热和电加热对辣椒挥发性成分的影响。通过对烘烤后类黑精的光谱分析，筛选出烘烤程度相近的样品。采用质谱法检测样品中VC的差异。结果表明，类黑精的吸光度与荧光强度之间存在剂量依赖关系，可作为烘烤程度的评价指标。MWH样品比ETH产生更大种类的VC。辣椒中VC种类和含量的变化可以推测辣椒风味的变化。根据美拉德反应和MWH的反应机理，推测MWH通过影响化合物中价电子的分布而改变了美拉德反应的化学反应类型。因此，MWH可作为辣椒VC改性和风味改良的一种新方法。
Absorption and fluorescence intensity of melanoidin increase with baking degree. Baking degree of pepper can be determined from the content of melanoidins. Microwave heating causes pepper to produce more types of compounds. Microwaves affect Maillard reaction by redistributing valence electrons in compounds. We developed a method to measure the degree of Maillard reaction in solid food. We explored the effect of microwave heating (MWH) and electric heating (ETH) on the volatile compounds (VCs) of pepper (Capsicum annuum L.). The spectral of the produced melanoidins by baking were used to screen samples with similar baking degrees. Mass spectrometry was used to detect the differences of VCs in samples. The results showed a dose-dependent effect between the intensity of absorption and fluorescence of melanoidins, which can be utilized as indicators for assessment baking degree. MWH samples produced larger variety of VCs than ETH. Changes in the variety and content of VCs infer changes in the flavor of pepper. According to the mechanism of Maillard reaction (MR) and MWH, it was deduced that MWH changes the type of chemical reaction in MR by affecting the distribution of valence electrons in the compounds. Therefore, MWH can be used as a novel method to modify the VCs and flavor of peppers.