美拉德呈色反应苦涩味化合物的形成和抑制机理研究

美拉德呈色反应过程自发产生的苦涩味化合物，能破坏食品原有风味且难以抑制或去除。目前对该类苦涩味化合物的研究鲜有报道。系统并深入研究苦涩味化合物在美拉德反应过程中的形成和抑制将为改善美拉德呈色反应制备的食品辅料的品质提供理论依据。本课题研究葡萄糖-氨（铵）模式美拉德呈色反应产生的苦涩味化合物化学结构和阈值特征，建立美拉德反应形成的苦涩味化合物的结构图谱库和阈值数据库，筛选出3-5种较低阈值或/和较大权重的苦涩味化合物作为目标化合物。研究目标化合物形成机理以及m-酚类物质对苦涩味化合物的抑制机理。应用同位素示踪法，示踪m-酚类化合物参与抑制苦涩味化合物的反应，研究m-酚类化合物抑制苦涩味化合物形成以及促进苦涩味化合物降解后的反应中间产物和终产物。本课题预期建立美拉德苦涩味化合物的化学结构图谱库和阈值数据库，清晰阐述3-5种较低阈值苦涩味化合物的形成途径和抑制机理。

Off-flavors, inter alia “bitter” and “astringent”, were always generated in the Maillard-type reaction, causing decline in food quality. To our knowledge, no literature elaborates off-flavor generation pathway or develops efficient means to decrease these off-flavor in the Maillard-type reaction. Thus, comprehensive studying the generation pathway of off-flavor, and developing effective inhibition methodologies may potentially improve the sensory of caramel-additive products. Here, we design to separate, isolate and analyze various off-flavors in amino induced glucose model Maillard reaction, and set up a database of chemical structure-off-flavor threshold (CSOFT) value. Furthermore, 3-5 off-flavors showing lower CSOFT values will be further studied in their generation pathway, and inhibition methodology by the addition of m-phenols, based on our preliminary results finding that m-phenols enabled the decrease of dicarbonyl compound and off-flavors. Theoretically, we also plan to detail the off-flavors degradation pathway after conjugating with m-phenols using phenol-isotopic tracing. It can be speculated that this project results will provide a database of CSOFT, and confirm the generation and m-phenol-inhibition pathway of 3-5 off-flavors showing lower CSOFT value, which can provide potential theoretical protocol in improving Maillard-type food quality.