Control strategies of pyrazines generation from Maillard reaction

Yu, Hang; Zhang, Ruyue; Yang, Fangwei; Xie, Yunfei; Guo, Yahui; Yao, Weirong; Zhou, Weibiao

doi:10.1016/j.tifs.2021.04.028

Cited by 107 publications

(77 citation statements)

References 69 publications

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“…Many previous studies have shown that sulfur compounds and nitrogen compounds are the main odor compounds of cooked meat products [ 12 , 18 ]. The production of these compounds is often closely related to the mallard reaction of sulfur-containing or nitrogen-containing amino caproic acids or peptides with reducing sugars [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Liu

Zhao

et al. 2022

Foods

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The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total of 30 aroma compounds were initially determined, and these compounds contribute to the aroma of fried tilapias. The key volatile compounds in fried tilapia were quantitatively analyzed by GC-MS, and the volatile compounds in soybean-fried tilapia were studied by flavor recombination and deletion experiments. Trimethylamine, hexanal, 2,3-dimethylpyrazine, dimethyl trisulfide, trans-2-octenal, 2,3-dimethyl-5-ethylpyrazine, (E)-2-nonenal, 2-propyl-pyridine, and (E,E)-2,4-decadienal were finally determined to be the key volatile compounds in soybean-fried tilapia.

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Section: Resultsmentioning

confidence: 99%

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Liu

Zhao

et al. 2022

Foods

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“…Among pyrazines, 2,5-dimethylpyrazine was the most abundant volatile in leaner striploin, comprising more than 30% of the total volatile compounds, followed by styrene, a hydrocarbon, which was remarkably higher than that of higher QGs. Pyrazines are generally the products of the Maillard reaction between free amino acids and reducing sugars ( Yu et al, 2021 ). The flavor characteristics of pyrazines are roasted and nutty, and are mostly found in roasted beef, coffee beans and nuts ( Mortzfeld et al., 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach

Utama¹,

Jang²,

Kim³

et al. 2022

Food Sci Anim Resour

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“…The generally accepted explanation of the Maillard reaction pathway is that the Maillard reaction is divided into three stages: initial, intermediate, and final [ 60 ]. The initial reactions include hydroxylamine condensation to produce cyclized Schiff’s base and rearrangement of the Amodori molecule [ 61 ]. The mid-stage reactions mainly include the Strecker reaction, and fructosylamine converts to hydroxymethylfurfural (HMF) or reductone [ 62 ].…”

Section: Formation Of Characteristic Flavor Substances Of Heat-proces...mentioning

confidence: 99%

“…MR is very complex, with little known about the details of the reaction process, and its reaction pathway is briefly described in this paper, including the Amadori rearrangement, Heynes rearrangement, aldol condensation, Strecker thermal degradation, and the process of the heterocyclization reaction and the precursors and products in these reaction. The specific reaction pathways are shown in Figure 4 [ 61 ].…”

Section: Formation Of Characteristic Flavor Substances Of Heat-proces...mentioning

confidence: 99%

Recent Advances for the Developing of Instant Flavor Peanut Powder: Generation and Challenges

Liu

et al. 2022

Foods

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Instant flavor peanut powder is a nutritional additive that can be added to foods to impart nutritional value and functional properties. Sensory acceptability is the premise of its development. Flavor is the most critical factor in sensory evaluation. The heat treatment involved in peanut processing is the main way to produce flavor substances and involves chemical reactions: Maillard reaction, caramelization reaction, and lipid oxidation reaction. Peanut is rich in protein, fat, amino acids, fatty acids, and unsaturated fatty acids, which participate in these reactions as volatile precursors. N-heterocyclic compounds, such as the pyrazine, are considered to be the key odorants of the “baking aroma”. However, heat treatment also affects the functional properties of peanut protein (especially solubility) and changes the nutritional value of the final product. In contrast, functional properties affect the behavior of proteins during processing and storage. Peanut protein modification is the current research hotspot in the field of deep processing of plant protein, which is an effective method to solve the protein denaturation caused by heat treatment. The review briefly describes the characterization and mechanism of peanut flavor during heat treatment combined with solubilization modification technology, proposing the possibility of using peanut meal as material to produce IFPP.

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Control strategies of pyrazines generation from Maillard reaction

Cited by 107 publications

References 69 publications

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach

Recent Advances for the Developing of Instant Flavor Peanut Powder: Generation and Challenges

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