Factors influencing on the formation of dimethyl disulfide and dimethyl trisulfide in model systems

Zhang, Zeyu; Wang, Bei; Yang, Cao

doi:10.1016/j.foodres.2023.113200

Cited by 3 publications

(2 citation statements)

References 47 publications

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“…The reaction mechanisms were primarily investigated based on the chemical characteristics of the sulfides, rather than focusing on the matrix or processing conditions. This approach avoids repetitive reports on the degradation pathways of the same precursors across different foods or the similar reaction rules of the same type of intermediates under varying conditions (Gu et al, 2020;Zhang, Wang, et al, 2023). The contents of this study encompassed the potential degradation pathways of precursors to intermediates under various conditions, the reaction rules for different types of intermediates, and the influence of main food components, such as saccharides and lipids, on VSC formation.…”

Section: Main Contentsmentioning

confidence: 99%

“…Methionine, an essential amino acid, plays a significant role in nutrition and contributes to the flavor profile of processed foods through various mechanisms, including the development of off-flavors. Chemically, methionine can form methylthio-propanal through deamination and decarboxylation as a reactive dicarbonyl compound in the matrix during thermal pro-cessing, similar to the Strecker degradation of cysteine (Zhang, Wang, et al, 2023). Methylthio-propanal emits a strong potato-like odor, is used as a flavor enhancer for French fries, and has been identified as an off-flavor component in heat-treated fruit juice (Luo et al, 2018) (Figure 2d).…”

Section: Methioninementioning

confidence: 99%

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Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

Luo,

Tian,

et al. 2024

Comp Rev Food Sci Food Safe

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Volatile sulfur compounds (VSCs) significantly influence food flavor and garner considerable attention in flavor research due to their low sensory thresholds, diverse odor attributes, and high reactivity. Extensive research studies have explored VSC formation through thermal processes such as the Maillard reaction, thermal pyrolysis, oxidation, and enzymatic reactions. However, understanding of the specific reaction mechanisms and processes remains limited. This is due to the dispersed nature of existing studies, the undefined intermediates involved, and the complexity of the matrices and processing conditions. Given these limitations, the authors have shifted their focus from foods to sulfides. The structure, source, and chemical characteristics of common precursors (sulfur‐containing amino acids and derivatives, thiamine, thioglucoside, and lentinic acid) and their corresponding reactive intermediates (hydrogen sulfide, thiol, alkyl sulfide, alkyl sulfenic acid, and thial) are provided, and the degradation mechanisms, reaction rules, and matrix conditions are summarized based on their chemical characteristics. Additionally, the VSC formation processes in several typical foods during processing are elucidated, adhering to these identified rules. This article provides a comprehensive overview of VSCs, from precursors and intermediates to end products, and is crucial for understanding the mechanisms behind VSC formation and managing the flavor qualities of processed foods.

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Section: Main Contentsmentioning

confidence: 99%

Section: Methioninementioning

confidence: 99%

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

Luo,

Tian,

et al. 2024

Comp Rev Food Sci Food Safe

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Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder

Chen,

Ma,

Liu

et al. 2024

J Sci Food Agric

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BACKGROUNDThe application of egg white powder (EWP) was subject to its off‐flavor. In the present study, flavourzyme and lactic acid bacteria were used to treat egg white powder (EWP) and the mechanism effects of enzymolysis–fermentation were explored.RESULTSCompared with the control group, enzymolysis combined with fermentation treatment group (EW‐EF) reduced the four‐representative off‐flavor compounds (geranyl acetone, 1‐octen‐3‐ol, octanal and nonanal) by more than 62.66%. Fermentation produced esters with good flavor, and enzymolysis produced fresh amino acids. Characterization of protein structure indicated that fermentation decreased both fluorescence intensity and surface negative charges, accelerating the aggregation of proteins; enzymolysis promoted aggregation and degradation, improving the stability of the egg white proteins. Meanwhile, enzymolysis broke down the hydrophobic cavities bound to off‐flavor compounds, releasing protein‐bound off‐flavor compounds and removing them through fermentation.CONCLUSIONEW‐EF had the best effect of off‐flavor removal on EWP. The results of the present study could provide a green and effective method for improving the flavor of EWP. © 2024 Society of Chemical Industry.

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Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage

Zhou,

Wang,

Zhang

et al. 2024

Food Research International

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Factors influencing on the formation of dimethyl disulfide and dimethyl trisulfide in model systems

Cited by 3 publications

References 47 publications

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder

Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage

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