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

Abstract

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.

Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation

“…The obtained pyrazines consisted of pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, 2-ethyl-5-methylpyrazine, and trimethylpyrazine. A similar pyrazine composition was reported in previous research. , The pyrazines contributed a nutty, roasted, coffee-like, chocolate-like, and potato-like flavor . In the MR systems, pyrazine ranked first and was followed by 2-ethyl-5-methyl-pyrazine.…”

“…In addition to pyrazines, 11 furans were formed as shown in Table , including 2-methylfuran, 3-furfural, 2-furfural, 2-acetyl-5-methylfuran, 2-acetylfuran, 2,4-dimethylfuran, 5-methyl-2-furfural, 3-acetyl-2,4-dimethylfuran, 2-furanmethanol, 5-methyl-2-furanmethanol, and 5-hydroxymethyl-2-fufural. The furans contributed a pleasant sweet, fruity, nutty, chocolate-like, caramel-like, and fatty flavor . 2-Furfural is a key flavor that can be formed by 3-DG or by the thermal degradation of 5-hydroxymethyl-2-furfural formed from the hexose after cleavage of ARPs. , Furan and 2-methylfuran can be formed from the intact sugar skeleton or recombination of C2 and/or C3 fragments, and 2-methylfuran formation prefers the presence of amino acids .…”

“…26,27 The pyrazines contributed a nutty, roasted, coffee-like, chocolate-like, and potato-like flavor. 28 In the MR systems, pyrazine ranked first and was followed by 2-ethyl-5methyl-pyrazine. While in ARP systems, the top two components were 2-ethyl-5-methylpyrazine and 2,5-dimethylpyrazine, followed by pyrazine.…”

Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries

“…This group was composed of furfural, 2-acetyl-furan, and 2-furanmethanol. Furfural, possibly generated from 3-deoxypentosone via cyclization and dehydration, is known to emit strong caramel and fruit aromas [ 45 ]. Along with DDMP, furfural, which was outlined in the positive direction of PC1 in the PCA loading plot, was used to distinguish the VOC profiles of Indonesian, Malaysian, and Vietnamese NCS products ( Figure 4 ).…”

Consumer acceptability of no added sugar pound cakes under blind and informed testing conditions

“…These results also indicate that the sucrose pound cake has a distinct odor profile. This may have been possible because sucrose reacted with the amino acids of the cake dough through the Maillard reaction to form a molecular complex that produced a more desirable aroma in sucrose‐sweetened pound cakes (Liu et al., 2022). Furthermore, the occurrence of caramelization in sucrose‐sweetened sugar‐made pound cakes may have released greater intensity of common aroma compounds to make it different from the other samples (Martins et al., 2000).…”