Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems
Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems
复制标题
加热半胱氨酸-木糖-甘氨酸反应体系中形成的初始美拉德阶段中间体的不同组成模式产生肉味
DOI：
10.1016/j.foodchem.2018.08.096
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发表时间：
2019
期刊：
影响因子：
8.8
通讯作者：
Wang Shi
中科院分区：
文献类型：
--
作者：
Zhao Jian;Wang Tianze;Xie Jianchun;Xiao Qunfei;Du Wenbin;Wang Yaxin;Cheng Jie;Wang Shi
采用固相微萃取/气相色谱-质谱联用（SPME/GC-MS）和气相色谱-嗅觉联用（GC-OLfactometry）研究了不同摩尔比的合成美拉德反应中间体Gly-Amadori和[13 C5]-2-噻唑烷-4-羧酸（[13 C5]-TTCA）与游离半胱氨酸和甘氨酸的模型反应生成的挥发性化合物。1：1比例的组合物模式提供了所有含硫化合物、有效的肉香味或其13 C-标记/未标记级分的最高收率，表明相对于半胱氨酸，中等水平的甘氨酸对于在含有半胱氨酸和甘氨酸的复杂肉样美拉德体系中最大限度地产生肉香味是最佳的。此外，1：1比例的组合物导致一些关键肉味风味剂的13 C标记分子的形成，例如2-呋喃硫醇占70%以上，表明TTCA/甘氨酸反应优于Gly-Amadori/半胱氨酸以产生肉味风味剂。根据检测到的同位素分布模式，阐明了29种风味物质的形成途径。特别地，2-甲基四氢噻吩-3-酮、3-噻吩噻吩并噻吩、2-乙基噻吩、2，5-二甲基噻吩和5-甲基噻吩-2-甲醛涉及新的形成途径。噻吩-2-甲醛和2-甲基噻吩并[3，2-B]噻吩有两种生成途径。
Volatile compounds formed in model reactions involving synthesized initial Maillard intermediates Gly-Amadori and [13C5]-2-threityl-thiazolidine-4-carboxylic acids ([13C5]-TTCA) in different molar ratios and free cysteine and glycine were investigated by solid-phase microextraction/gas chromatography-mass spectrometry and gas chromatography-olfactometry. The 1:1 ratio composition pattern provided the highest yields of all the sulfur-containing compounds, the potent meaty flavors or their13C-labeled/unlabeled fractions, indicating a moderate level of glycine relative to cysteine was optimum for maximally yielding meaty flavors in complex meat-like Maillard systems containing cysteine as well as glycine. In addition, the 1:1 ratio composition led to formation of13C-labeled molecules of some key meaty flavors e.g. 2-furanthiol representing over 70%, indicating TTCA/glycine reaction was better than Gly-Amadori/cysteine to yield meaty flavors. Formation pathways of twenty-nine flavors were elucidated based on the detected isotope distribution patterns. In particular, 2-methyltetrahydrothiophen-3-one, 3-thiophenethiol, 2-ethylthiophene, 2,5-dimethylthiophene, and 5-methylthiophene-2-carboxaldehyde involved a new formation pathway. Thiophene-2-carboxaldehyde and 2-methylthieno[3,2-b]thiophene showed two formation pathways.