Interaction of lipid in the maillard reaction between cysteine and ribose: The effect of a triglyceride and three phospholipids on the volatile products

Abstract

The inclusion of phospholipid in the Maillard reaction between cysteine and ribose is known to modify the volatile aroma compounds produced. The contributions made to the headspace volatiles by 60 major products of this reaction have been compared for four digerent lipids and their effect on aroma quality noted.The results described demonstrate marked dissimilarities between the behaviour of the four lipids. The most noticeable distinction was between the effect of triglyceride and the three phospholipids, but there were also variations in the way that each of the three phospholipids participated in the Maillard reaction. As well as displaying marked differences in volatile products, reaction mixtures containing the four lipids possessed distinct aroma characteristics; the phospholipids containing phosphatidylethanolamine conferred the most meat-like odour. These differences appear to be caused by the dissimilar fatty acid compositions and polar moieties. Thus this study underlines the importance of lipid interaction in the Maillard reaction for the formation of flavour.

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

“…The sulphurs in heterocyclic sulphur compounds like thiazoles (roasted meaty odours) may be derived from amino acids (cysteine, cystine and methionine) or from thiamine (Girand & Durance, 2000). The formations of some of those compounds have been shown to depend on pH and these may explain the known pH dependency of meaty flavours (Farmer & Mottram, 1990). In the present study, 3-(methylthio) propanal (methional), the Strecker aldehyde of methionine, has been detected in most of the miso samples.…”

Effect of cysteine and ribose on the volatile thermal degradation products of a triglyceride and three phospholipids

“…The methods used for the extraction and analysis of these lipids have been described previously (Farmer and Mottram 1990 (Farmer and Mottram 1990). " Presumcd to arisc from plasmalogens.…”

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

“…ammonia, hydrogen sulphide, is an important pathway for heterocyclic compounds associated with typical flavours (thiazoles, pyridine, thiophenes, oxazoles and other heterocyclics) (Zamora, Alaiz, & Hidalgo, 2000). Farmer and Mottram (1990) reported that (E,E)-2,4-decadienal was a possible precursor of 2-pentylpyridine that had been identified in tallow. Mottram (1985) found some heterocyclic compounds with long n-alkyl substituents present in meat, like butyl and pentyl pyrazines; it has been found that these compounds could result from the reaction of pentanal or hexanal with a dihydropyrazine, formed by the condensation of two aminoketone molecules.…”