The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production

Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism

“…The initial intermediates in the Maillard reaction reacted through the Strecker degradation to form colorless substances and further formed fluorescent compounds. , The fluorescent products were identified as the precursors of the Maillard browning products and early indicators of the Maillard reaction . To locate the formation stage of fluorescent compounds in the Maillard reaction of peptides, Ala-Gln was selected to establish a model system.…”

“…Although both browning products and fluorescent compounds can be generated in the Maillard reaction, these two types of compounds are completely different, and fluorescent compounds may be precursors to the browning products . During the Maillard reaction of d -xylose and l -cysteine, it was also found that a large number of browning products were formed from fluorescent substances …”

“…15 During the Maillard reaction of D-xylose and L-cysteine, it was also found that a large number of browning products were formed from fluorescent substances. 24 According to the phenomenon of the increase and subsequent decrease of fluorescence intensity in the Maillard reaction of Ala-Gln, accompanied by the gradual enhancement of browning, it can be inferred that fluorescence intensity is a critical indicator for monitoring the extent of the Maillard reaction. Although the structure identification of the fluorescent products in the Maillard reaction remains a difficult challenge, some studies have found that Amadori rearrange-ment products could not produce fluorescence inherently, 26 the fluorescent compounds might be formed from the condensation of amino compounds and carbohydrate fragments, which were derived from the dehydration and secondary thermal cleavages of ARP.…”

“…22,23 The fluorescent products were identified as the precursors of the Maillard browning products and early indicators of the Maillard reaction. 24 To locate the formation stage of fluorescent compounds in the Maillard reaction of peptides, Ala-Gln was selected to establish a model system. The fluorescence spectra (λ exc 347 nm/λ em 360−600 nm) of the Ala-Gln-glucose system at different temperatures (110, 120, 130 °C) are shown in Figure 1A−C.…”

Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate

“…As a rapid and simple detection method, fluorescence spectroscopy was a common method to determine the process of Maillard reaction . When the excitation wavelength was 347 nm, and the wavelength range was 360–600 nm, the colorless fluorescent compounds could be detected .…”