Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

Abstract

To evaluate the role of Maillard reactions in the generation of flavor compounds in Jinhua ham, the reactions of glucose and ethanal with histidine and lysine, respectively, were studied by simulating the ripening conditions of Jinhua ham. The volatile products produced were analyzed using solid phase microextraction-gas chromatography/mass spectrometry. The results showed that 8 volatile compounds were generated by the reaction of glucose and histidine and 10 volatile compounds were generated by the reaction of glucose and lysine. Reactions of ethanal with lysine and with histidine both generated 31 volatile compounds that contributed to the flavor of Jinhua ham. This indicates that histidine and lysine related to Maillard reactions possibly play important roles in the generation of the unique flavor compounds in Jinhua ham. This research demonstrates that free amino acids participate in the generation of volatile compounds from Jinhua ham via the Maillard reaction and provides a basic mechanism to explain flavor formation in Jinhua ham.

Lipolytic degradation, water and flavor properties of low sodium dry cured beef

“…First, the content of 1-heptanol in SS was higher (P < .05) than that in the control, being the product of Maillard reactions related to L -lysine and L -histidine. [13] Second, the content of 1-hexanol in SS was higher (P < .05) than that in the control. This was due to the fact that the lipid oxidation of palmitoleic acid (C16:1) is the main route of volatile 1-hexanol generation.…”

“…The contents of hexanal and octanal in SS were higher (P < .05) than that in the control, being derived from Maillard reaction with L -lysine. [13] Compared with the control, the higher (P < .05) heptanal in SS resulted from the higher C18:2 in SS at day 57 (Table 3). This was due to the fact that heptanal was derived from the autooxidation of oleic acid (C18:1) or C18:2.…”

“…As a result of oxidation and degradation, acetaldehyde and 2-octenal reacted with the intermediates of Maillard reaction to produce meat flavor compounds. [13] Both C18:2 and C20:4 were oxidized to unsaturated aldehydes, which played an important role in the flavor of the meat. [48] C6-C9 aldehydes, such as hexanal, heptanal, octanal, and nonanal, contributed 'grassy, fatty and rancid' flavors.…”

“…[10,11] Additionally, the introduction of L -lysine and/or L -histidine appeared to contribute to the volatile compounds, salty taste of NaCl and biogenic amines (BAs) in meat products. [12,13] The major BAs in meat were tryptamine (TRY), β-phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), spermine (SPM) and spermidine (SPD). [14] The most frequent foodborne intoxication caused by BAs involves histamine and tyramine.…”

Estudio del Perfil de Aminoácidos y Análisis Proximal de Pastas Secas Extruidas a Base de Harina de Quinua y Harina de Chontaduro

“…Según Chao-Zhi et al (2018) la histidina es un aminoácido esencial que participa en la reacción de Maillard en los alimentos. En este estudio solamente la harina de quinua presentó un contenido inicial de histidina con un valor de 0,49±0,02 g/100g de muestra (Tabla 4), pero en el análisis de las pastas secas,este aminoácido no fue detectado, clara evidencia de la pérdida de este componente nutricional debido a su participación en la reacción de oscurecimiento no enzimático o Maillard y seguramente al proceso de extrusión.…”