Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals

Ni, Zhi‐Jing; Liu, Xiang; Xia, Bing; Hu, Long‐Teng; Thakur, Kiran; Wei, Zhao‐Jun

doi:10.1016/j.fochx.2021.100127

Cited by 23 publications

(16 citation statements)

References 38 publications

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“…Furthermore, the Maillard reaction induced the formation of FIC during the roasting treatment of CHB and is analyzed and revealed in Figure 3 and Table 4 . It was found that their fluorescence spectrum appeared to exhibit one characteristic peak with a wide range of wavelengths ( Figure 3 ), consistent with the observation of the previous report [ 55 ]. As expected, the roasting treatment of CHB resulted in an apparent increase in its FIC value whilst presenting a roasting temperature-dependent manner with rates of increase of 53.72–968.37% (white), 12.63–718.32% (blue), and 33.94–454.10% (black) ( Table 4 ), respectively.…”

Section: Resultssupporting

confidence: 91%

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Wang

Zhang

et al. 2022

Foods

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Colored highland barley (CHB) is featured with its potential health-promoting benefits. CHB is frequently processed through roasting, which changes its volatile smells, color, and composition. The objective of this work was to establish the volatile fingerprints of CHB that had been roasted at different temperatures using E-nose and headspace-gas-chromatography-ion-mobility spectroscopy (HS-GC-IMS). The findings showed that roasting increased the relative contents of pyrazines, aldehydes, and ketones while decreasing the relative contents of alcohols, esters, and sulfides. Pyrazines were identified as the markers for volatile substances of the roasted CHB (RCHB). The outcomes of the principal component analysis (PCA) and hierarchical clustering analysis (HCA) demonstrated that the volatiles could easily distinguish between raw CHB and RCHB instead of differentiating between CHB roasted at different temperatures. Additionally, after roasting, the color characteristics and CHB constituents underwent changes, and the effect of roasting temperature on these changes differed depending on the cultivar. Protein, free amino acids, and flavonoids appeared to primarily participate in the variations of volatile substances, and the free fluorescence intermediary compounds might involve changes in color parameters and aromas. These findings improved our knowledge of the volatiles in CHB that were roasted under various conditions.

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Section: Resultssupporting

confidence: 91%

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Wang

Zhang

et al. 2022

Foods

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“…The ultrasonic-assisted Maillard model system could produce 3-ethyl-2,5-dimethylpyrazine, butyl amine and maltol, which were absent from thermal model. The capacity of glucose for pyrazine formation during the Maillard reaction was reported [ 42 ]. The glucose produced by Maillard reaction generated 56.7 ng/g 2-methylpyrazine, which is 18.62–32.17% higher than the fructose, ribose and xylose produced by Maillard reaction.…”

Section: Resultsmentioning

confidence: 99%

Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts

Shi

Liu

et al. 2021

Foods

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High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties. However, consumer feedback showed that the aroma of high-oleic peanut oil was not as good as the oil obtained from normal-oleic peanut variety. The aim of this study was to investigate the key volatile compounds and precursors of peanut oil prepared with normal- and high-oleic peanuts. The peanut raw materials and oil processing samples used in the present study were collected from a company in China. Sensory evaluation results indicated that normal-oleic peanut oil showed stronger characteristic flavor than high-oleic peanut oil. The compounds methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and benzaldehyde were considered as key volatiles which contribute to dark roast, roast peanutty and sweet aroma of peanut oil. The initial concentration of volatile precursors (arginine, tyrosine, lysine and glucose) in normal-oleic peanut was higher than in high-oleic peanut, which led to more characteristic volatiles forming during process and provided a stronger oil aroma of. The present research will provide data support for raw material screening and sensory quality improvement during high-oleic acid peanut oil industrial production.

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“…Furan is a necessary intermediate in some chemical systems and composed of pentose and generated by Amadori intermediate 1, 2-enolization. In the Maillard reaction with xylose, the content of furfural and meat related volatile flavor substances was higher than that with ribose and glucose ( 29 ). Furthermore, the addition of reducing sugars could induce protein glycation and facilitate the solubilization of myosin, which in turn might increase the water holding capacity of meat ( 66 ).…”

Section: Influencing Factors Of Mfmentioning

confidence: 99%

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Liu

Sun²,

Ma³

et al. 2022

Front. Nutr.

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During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.

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Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals

Abstract: Highlights MRPs were obtained by heating camellia seed meal hydrolysates, and different sugars. The ratio of essential amino acids in R-MRPs was increased and the antioxidant activity was the highest. MR could improve the flavor and antioxidant activity of camellia seed meal.

Cited by 23 publications

References 38 publications

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

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