Effect of cysteine and ribose on the volatile thermal degradation products of a triglyceride and three phospholipids

Abstract

Abstract:The effect of the Maillard reaction on the volatile products of the degradation of lipids was investigated using an aqueous model system. This paper reports the changes in amounts of selected aliphatic oxidation products formed when beef triglyceride, beef phospholipid, egg phosphatidylcholine and egg phosphatidylethanolamine were heated with cysteine and ribose. The thermal degradation products of these lipids were modified considerably in the presence of cysteine and ribose. The most pronounced alteration was a reduction in the amounts of aldehydes detected, especially unsaturated aldehydes. However, this does not appear to constitute an overall antioxidative effect as ketones, also derived from the oxidation of lipid. showed little change. The I-alcohols and 2-alkylfurans were increased when cysteine and ribose were heated with phosphatidylcholine, but not with the other lipids. While the effect on alcohols and furans is not fully understood, the depletion of aldehydes is thought to be caused by reactions with the amino or thiol groups of the amino acid. Reactions with amino groups are also believed responsible for the lower levels of unsaturated aldehydes formed from phospholipids containing the ethanolamine moiety.

Volatile compounds in meat and meat products

“…During the heating of cysteine, ribose and lecithin, changes were observed in the volatile compounds formed, i.e. alcohols and alkylfurans were generated instead of aldehydes (Farmer & Mottram, 1992). It was also confirmed in a study conducted by Pan et al (2011), which demonstrated an inhibiting effect of fat addition in a reaction mixture composed of cysteine, xylose and pork fat on many sulfur compounds, in particular on: 2-methyl-3-furanthiol, 2-furanmethanethiol, 2-methylthiophene and 3-methylthiophene.…”

Consumer Acceptability of Intramuscular Fat

“…The role of unsaturated lipids and phospholipids in the formation of volatile compounds is well known (Elmore et al , 2000; Elmore et al , 2002). Different types of lipids have been shown to either promote or suppress the formation of different classes of volatiles in the presence of various amino acids (Farmer and Mottram, 1990; Farmer and Mottram, 1992; Farmer et al , 1989). Highly reactive radical intermediates from lipid oxidation can interact with other molecules to produce an array of potent aroma molecules formed through the Strecker degradation and other complex reactions (Frankel, 1980; Hidalgo et al , 2013; Zamora et al , 2015).…”

Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose

“…Whitfield et al 12 showed that the addition of lecithin resulted in a reduction in the amount of some sulfur‐containing compounds, but an increase in many lipid‐derived alkylfurans. Farmer and Mottram13 reported that when lecithin was heated with cysteine and ribose, lipid oxidation pathways were modified, so that alcohols and alkylfurans were formed, instead of aldehydes. Elmore et al 14 studied the effect of lipid composition on meat‐like model systems.…”

“…Ribose and cysteine are important precursors of meat flavours, and numerous model systems with ribose and cysteine have been carried out to study meat flavour generation 3, 13–16. To our knowledge, there are few studies on the volatile compounds produced from cysteine–xylose–fat interaction.…”