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

Xu, Yongxia; Chen, Qingchan; Lei, Shuang; Wu, Peng; Fan, Gang; Xu, Xiaoyun; Pan, Siyi

doi:10.1002/jsfa.4445

Cited by 38 publications

(36 citation statements)

References 39 publications

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“…However, for the compounds form Maillard reaction, it seemed that only two compounds (2‐acetyfuran and 2‐methyl thiophene) covaried with above three MFS samples. These results are in agreement with the findings of Xu et al , who showed that oxidized lard had more important influence on the compounds formed from the cysteine–xylose reaction to a much greater extent than the addition of fresh lard. The results are also in accordance with the research of Mottram , who confirmed that lipid performed a quenching effect on the quantities of heterocyclic compounds formed from the Maillard reaction.…”

Section: Resultssupporting

confidence: 93%

“…These results were consistent with the results of Whitfield , who indicated that the presence of lipid may decrease the amount of certain sulfur‐containing compounds. Xu et al drew the same conclusion. He added non‐oxidized and oxidized lard into cysteine and xylose model systems, and found that 19 of the Maillard reaction‐derived compounds were formed at lower levels compared with the addition of non‐oxidized lard.…”

Section: Resultsmentioning

confidence: 68%

“…Mottram found that the addition of lipids intensified the meat aroma and modified the aroma of meat flavor, such as alleviating the aroma of sulfurous compounds. By using xylose–cysteine model system, Xu et al showed that compared to fresh lard, oxidized lard had considerably greater impact on the formation of compounds through the thermal reaction processing. However, numerous published data also suggested that lipid autooxidation to a certain extent, particularly excessive oxidation, could produce “oxidized” off‐flavors .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Contribution to the aroma characteristics of mutton process flavor from oxidized suet evaluated by descriptive sensory analysis, gas chromatography, and electronic nose through partial least squares regression

Tian

Zhan

Li³

et al. 2014

Euro J Lipid Sci & Tech

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Changes in the aroma characteristics of mutton process flavors (MFSs) prepared from non-oxidized suet and oxidized suet (OS) of different oxidation degrees were assessed by GC-MS, descriptive sensory analysis (DSA), and electronic nose (E-nose). Six sensory attributes (muttony, meaty, suety, simulate, burnt, and off-flavor) were selected to assess MFSs. DSA results showed a distinct difference among the sample MFS1 with non-oxidized suet and other MFS samples with added OS of different oxidation degrees in terms of almost all sensory attributes. Also, MFS4 and MFS5 with moderate OS4 and OS5 showed very strong muttony, meaty, suety, and simulate attributes, but the weakest burnt and off-flavor attributes. GC-MS analysis of volatiles indicated that MFS5, which had moderate OS5, generated a more appropriate content proportion of the characteristic flavor compounds than the others. Moreover, E-nose analysis confirmed the results of GC-MS and DSA. Results of correlation analysis among 19 selected odor-active compounds, DSA, and E-nose data further confirmed that the moderate OS with a peroxide value (PV) of 103.29-287.61 meqO 2 kg À1 , the p-anisidine value (p-AV) of 61.03-262.52, and the acid value (AV) of 1.98-5.11 mg KOH/g suet may be a desirable precursor for the sensory characteristics of MFS.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 68%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Contribution to the aroma characteristics of mutton process flavor from oxidized suet evaluated by descriptive sensory analysis, gas chromatography, and electronic nose through partial least squares regression

Tian

Zhan

Li³

et al. 2014

Euro J Lipid Sci & Tech

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“…The model reaction mixture of cysteine and ribose alone had a strong smell of sulphur; however, when either a phospholipid or a triglyceride was included, an evident meaty aroma was perceived . Up until now, there have been lots of reports on the effect of a lipid on volatile compounds generated in the reaction model containing cysteine and reducing sugars. The general result is that inclusion of lipids in the reaction system of cysteine and reducing sugars tends to reduce the level of sulphur and heterocyclic compounds derived solely from the Maillard reaction, while the Maillard reactions of cysteine and reducing sugars would reduce the level of aliphatic carbonyl compounds derived from lipid oxidation and degradation e.g.…”

Section: Introductionmentioning

confidence: 99%

Aromatic effect of fat and oxidized fat on a meat‐like model reaction system of cysteine and glucose

Yang

Xie

Zhang

et al. 2015

Flavour & Fragrance J

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It is well known that lipid degradation modifies the aroma of the meat‐like reaction of cysteine and reducing sugars. However, how aroma modification is caused by the odourants produced in the reaction mixtures is rarely studied. In the present study, 76 volatiles were reported from the reaction models containing cysteine and glucose with (or without) chicken fat or oxidized chicken fat. Using aroma extract dilution analysis (AEDA) of gas chromatography‐olfactory (GC‐O), 15 potent odourants were screened, whereby 12 of them were identified and quantified to be 1~77889 µg/kg of the reaction mixtures. Aroma models, with similarity ratings to the reaction mixtures (by sensory analysis) ranging as high as 90%, were prepared. Sensory assessment by omission study showed that the presence of fatty compounds from lipid degradation in the reaction mixtures although of low FD factors by GCO, nonetheless contributed the greatest to the alteration of overall aroma, followed by the quantitative reduction of the thiols from the Maillard reaction. The quantitative change of the heterocyclic odourants which formed from the Maillard reaction or the interaction of the Maillard reaction with lipid degradation was found to have a marginal impact. Copyright © 2015 John Wiley & Sons, Ltd.

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“…It explains a large part of the sensory properties, aroma, and taste of cooked products . The typical aroma of cooked products is derived from an extremely complex mixture of volatile compounds, which are mainly derived in two ways . One is by adding flavoring material to the meat flavor after the thermal reaction, and the other is reducing the sugar involved in the Maillard reaction …”

Section: Introductionmentioning

confidence: 99%

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

Zhan

Tian

et al. 2019

Euro J Lipid Sci & Tech

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Solid‐phase micro extraction/gas chromatography‐mass spectrometry (SPME/GC‐MS), electronic nose (E‐nose), and descriptive sensory analysis (DSA) are used to evaluate the changes in aroma characteristic of six mutton tallow flavor (MF) samples prepared from xylose–cysteine with mutton tallow or different enzymatic hydrolysis mutton tallow (EM) with different enzymes. 61 compounds are identified by GC‐MS as crucial compounds contributing to the MF for the evaluation of the sensory characteristics of MFs. Most of the volatiles, including aldehydes, alcohols, furans, and thiophenes, decrease because of the addition of EMs. The EM with lipase MER produces more appropriate volatile compounds through the Maillard reaction than the other samples. Five attributes are selected for the appraisal of MFs. DSA results show a remarkable difference in sensory attributes among the MFs. MF5 has the strongest aroma in the muttony and meaty flavors, and the weakest in the burnt and off‐flavor. Further investigation of the six MFs is conducted based on the volatile compounds evaluated by E‐nose. The results of the correlation analysis among the volatile compounds and the DSA confirm that EM with lipase MER may be an appropriate precursor for MF's sensory characteristics. Practical Applications: Moderate lipid oxidation is a prerequisite to achieving a characteristic flavor. However, over‐treatment will lead to an undesirable smell. The thermal method requires high temperature and is difficult to control, and the resulting natural meat flavor needs improvement. A possible solution is to use enzymes to make a difference in the molecular weight of the enzymatically hydrolyzed fragments. To achieve controlled enzymatic hydrolysis of a fragment, the correct selection of enzyme is an important step. The present study helps elucidate how lipids contribute to the formation of meat flavor, thereby providing guidance for the preparation of thermal reaction meat flavor.

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

Abstract: The addition of lipid was inhibitory to the formation of most sulfur-containing compounds in the Maillard reaction. Furthermore, Maillard reaction products influenced the formation of products from lipid oxidation.

Cited by 38 publications

References 39 publications

Contribution to the aroma characteristics of mutton process flavor from oxidized suet evaluated by descriptive sensory analysis, gas chromatography, and electronic nose through partial least squares regression

Contribution to the aroma characteristics of mutton process flavor from oxidized suet evaluated by descriptive sensory analysis, gas chromatography, and electronic nose through partial least squares regression

Aromatic effect of fat and oxidized fat on a meat‐like model reaction system of cysteine and glucose

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

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