Formation of 2,3-dihydro-3,5-Dihydroxy-6-Methyl-4(H)-Pyran-4-One (DDMP) in glucose-amino acids Maillard reaction by dry-heating in comparison to wet-heating

He, Li; Tang, X.C.; Wu, Chunjian; Yu, Shujuan

doi:10.1016/j.lwt.2019.02.015

Cited by 30 publications

(41 citation statements)

References 39 publications

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“…Software of HR‐ESI‐MS provided the molecular formula: C 6 H 8 O 4 ; m/z 145.0488 [M+H] + , 167.0310 [M+Na] + . The GC‐MS information (Figure 3): t R = 12.734 min, m/z 144 [M+, 91%], 101 (75%), 72 (31%), 55 (29%), 43 (100%); the LRI was 1151, which is in line with published reports 30,31 …”

Section: Resultssupporting

confidence: 87%

Identification of bitter‐taste compounds in class‐III caramel colours

Zhang

Tang

et al. 2021

Flavour & Fragrance J

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Caramel colours become one of the most widely used colorings in various foods and beverages due to their total miscibility with water and great coloring properties by containing colloidal aggregates. Bitterness in caramel colours can negatively influence their acceptability. The sequential solvent extraction (SSE) and semi‐preparative liquid chromatography (SP‐LC) combined with the taste dilution analysis were applied to identify the most intense bitter‐tasting compounds in class‐III caramel colours. Four main compounds with the highest bitterness intensity were isolated and structurally elucidated based on high resolution‐electrospray ionization‐mass spectrum (HR‐ESI‐MS), nuclear magnetic resonance (NMR) spectroscopy and gas chromatography‐mass spectrum (GC‐MS): 2,3‐dihydro‐3,5‐dihydroxy‐6‐methyl‐4(H)‐pyran‐4‐one (DDMP), 5‐(hydroxymethyl) furfural (HMF), furfural and 5‐methylfurfural (MF). The threshold concentrations of DDMP, HMF, furfural and MF were 14.3, 30.0, 4.4 and 17.5μmol L−1, respectively. Furthermore, two volatile bitter compounds were identified: [5‐(di‐methoxymethyl) furan‐2‐yl] methanol (DMFM) and 2,3,4,4‐tetramethyl‐pentane‐1,3‐diol (TMP). Based on the composition of the caramel colours and the structures of these compounds, Maillard reaction was supported to generate these bitter compounds in caramel colour‐III.

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Section: Resultssupporting

confidence: 87%

Identification of bitter‐taste compounds in class‐III caramel colours

Zhang

Tang

et al. 2021

Flavour & Fragrance J

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“…2,5-Dimethylpyrazine (C1), 3,5-dihydroxy-6-methyl-2,3-dihydro-4 H -pyran-4-one (C2), indole (C3), norharman (C4), and the methyl petroselinate (C5) were the predominant molecules in the unfermented C. albidum . Both identified metabolites (C1 and C2) in the unfermented C. albidum seeds are associated with the Maillard reaction and are of great benefit to the food industries due to their pleasant sensory qualities [ 24 , 25 ]. Both C1 and C2 are present in cakes, Tartary buckwheat tea, toasted oak wood, garlic oil, cane brown sugar, cocoa, and cocoa containing products [ 26 , 27 , 28 , 29 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

Fermentation Enhanced Biotransformation of Compounds in the Kernel of Chrysophyllum albidum

et al. 2020

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Chrysophyllum albidum Linn (African star apple) is a fruit with extensive nutritional and medicinal benefits. The fruit and kernel in the seed are both edible. Strains of lactic acid bacteria (LAB) were isolated from fermented seeds and assessed for probiotic characteristics. The extracts in both the unfermented and the fermented aqueous extracts from the kernels obtained from the seeds of C. albidum were subjected to analysis using the gas chromatography/mass spectrometry (GC-MS) method. This analysis identified the bioactive compounds present as possible substrate(s) for the associated organisms inducing the fermentation and the resultant biotransformed products formed. Three potential probiotic LAB strains identified as Lactococcus raffinolactis (ProbtA1), Lactococcus lactis (ProbtA2a), and Pediococcus pentosaceus (ProbtA2b) were isolated from the fermented C. albidum seeds. All strains were non hemolytic, which indicated their safety, Probt (A1, A2a, and A2b) grew in an acidic environment (pH 3.5) during the 48-h incubation time, and all three strains grew in 1% bile, and exhibited good hydrophobicity and auto-aggregation properties. Mucin binding proteins was not detected in any strain, and bile salt hydrolase was detected in all the strains. l-lactic acid (28.57%), norharman (5.07%), formyl 7E-hexadecenoate (1.73%), and indole (1.51%) were the four major constituents of the fermented kernel of the C. albidum, while 2,5-dimethylpyrazine (C1, 1.27%), 3,5-dihydroxy-6-methyl-2,3-dihydropyran-4-one (C2, 2.90%), indole (C3, 1.31%), norharman (C4, 3.01%), and methyl petroselinate (C5, 4.33%) were the five major constituents of the unfermented kernels. The isolated LAB are safe for consumption. The fermenting process metabolized C1, C2, and C5, which are possible starter cultures for the growth of probiotics. Fermentation is an essential tool for bioengineering molecules in foods into safe and health beneficial products.

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“…According to drip loss and cooking loss analysis during braising, we found the heat treatments reduced the water holding capacity, which further influenced the meat protein oxidation. Furthermore, the dry-heating or low moisture content could promote the Maillard reaction, as reported by Li et al 30 Accordingly, we conducted a Pearson's correlation analysis on the content of free and protein-bound CML and CEL and water loss. The results of the analysis indicated that both free and protein-bound CML and CEL were significantly positive with respect to drip loss and cooking loss (P < 0.05).…”

Section: Resultsmentioning

confidence: 85%

N^ε‐carboxymethyllysine and N^ε‐carboxyethyllysine kinetics and water loss analysis during chicken braising

et al. 2020

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BACKGROUND: Braised chicken is one of the well-known traditional processed meat products in China. However, reports are scarce with respect to the formation of N ɛ-carboxymethyllysine (CML) and N ɛ-carboxyethyllysine (CEL) during chicken braising. Furthermore, braising for a long time and using high-temperature process will result in water loss. However, the relationship between water loss and advanced glycation end products (AGEs) kinetics is limited. The present study aimed to investigate the relationship between water loss and kinetics of free and protein-bound CML and CEL in braised chicken under different braising conditions (60-100°C for 5-60 min). RESULTS: Levels of free and protein-bound CML and CEL were found to increase with heating time and temperature. The correlation coefficient (r 2) was largest at zero-order reaction (free CML: r 2 = 0.908-0.954, protein-bound CML: r 2 = 0.901-0.958, free CEL: r 2 = 0.952-0.973, protein-bound CEL: r 2 = 0.959-0.965). The activation energy was 44.158 ± 3.638 kJ mol −1 for free CML, 40.041 ± 3.438 kJ mol −1 for protein-bound CML, 40.971 ± 0.334 kJ mol −1 for free CEL and 40.247 ± 0.553 kJ mol −1 for protein-bound CEL. Furthermore, with the increase of braising time and temperature, the drip loss and cooking loss also became aggravated. A significant positive correlation between water loss and AGEs levels during braising was observed by Pearson's correlation analysis (P < 0.05). CONCLUSION: We conclude that the levels of free and protein-bound CML and CEL during braising were different, although they all met zero-order reaction kinetics. Water loss was probably one of the main reasons for the formation of AGEs during chicken braising.

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Formation of 2,3-dihydro-3,5-Dihydroxy-6-Methyl-4(H)-Pyran-4-One (DDMP) in glucose-amino acids Maillard reaction by dry-heating in comparison to wet-heating

Cited by 30 publications

References 39 publications

Identification of bitter‐taste compounds in class‐III caramel colours

Identification of bitter‐taste compounds in class‐III caramel colours

Fermentation Enhanced Biotransformation of Compounds in the Kernel of Chrysophyllum albidum

N^ε‐carboxymethyllysine and N^ε‐carboxyethyllysine kinetics and water loss analysis during chicken braising

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Formation of 2,3-dihydro-3,5-Dihydroxy-6-Methyl-4(H)-Pyran-4-One (DDMP) in glucose-amino acids Maillard reaction by dry-heating in comparison to wet-heating

Cited by 30 publications

References 39 publications

Identification of bitter‐taste compounds in class‐III caramel colours

Identification of bitter‐taste compounds in class‐III caramel colours

Fermentation Enhanced Biotransformation of Compounds in the Kernel of Chrysophyllum albidum

Nε‐carboxymethyllysine and Nε‐carboxyethyllysine kinetics and water loss analysis during chicken braising

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N^ε‐carboxymethyllysine and N^ε‐carboxyethyllysine kinetics and water loss analysis during chicken braising