Effect of Maillard Reaction Products Derived from Cysteine on the Formation of Dimethyl Disulfide and Dimethyl Trisulfide during Storage

Abstract

The effect of Maillard reaction products derived from cysteine on dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) was evaluated in the ternary mixture (methionine, cysteine, and xylose) and binary mixture (methionine and 2-threitylthiazolidine-4-carboxylic acid) during 56 days storage. Changes in concentrations revealed that the methionine/cysteine/xylose model showed lower concentrations of DMDS and DMTS than those of the binary mixture. Antioxidant ability and labeled isotopomer proportion information indicated that low levels of DMDS and DMTS in the ternary mixture were attributed to not only 2-furfurylthiol and 2-methyl-3-furanthiol (MFT) reacting with methanethiol but also the ternary mixture having stronger antioxidant activity. Correlation analysis demonstrated that MFT reacting with methanethiol and strong antioxidant ability are considered major factors controlling the formation of DMTS and DMDS, respectively. Research on the reaction mechanism of the rate-limiting step would provide the basis for preventing the development of DMDS and DMTS during storage.

The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis

“…However, their common origin may explain the apparent positive relationship between dimethyl disulfide, dimethyl trisulfide, and flavor liking for the roasted samples, where the levels are quite low (Figure 5b). However, recent research has found that dimethyldisulphide and dimethyltrisulphide may be decreased by the presence of Maillard-derived thiols such as 2-methyl-3-furanthiol [40] and this may explain the partial association with consumer flavor liking here and in other studies [28]. For the stewed samples, the very much higher concentrations of dimethyl disulfide and dimethyl trisulfide may confer an off-flavor and have a detrimental effect (Figure 4b).…”

“…This may have been due to the presence of onions in the stewing mix giving rise to additional sulfur-containing precursors. Their formation has been shown to be inhibited by the presence of anti-oxidants or Maillard-produced thiols [40]. In wine, disulphide and trisulphide formation may be catalyzed by the presence of CuII and FeIII [41].…”