Volatiles from the Maillard reaction of <scp>L</scp>‐ascorbic acid with <scp>L</scp>‐glutamic acid/<scp>L</scp>‐aspartic acid at different reaction times and temperatures

Tan, Zhiyong; Yu, Ai‐Nong

doi:10.1002/apj.607

Cited by 28 publications

(13 citation statements)

References 46 publications

(48 reference statements)

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“…The methylpyrazine was only detected after the temperature was raised to 120 °C. These results were consistent with previously reported findings by Tan and Yu [ 29 ], that the increased temperature resulted in a more significant increase in the formation of pyrazines and some pyrazines were not formed in their designed systems involving L-ascorbic acid with Asp or Glu until the reaction temperature reached 120 °C.…”

Section: Resultssupporting

confidence: 93%

Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

Xiao

Cui

et al. 2018

Molecules

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Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C–140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and MRPs were evaluated by panelists and volatile compounds were analyzed by GC/MS. Additionally, partial least squares regression (PLSR) was performed to analyze the correlation between quantitative sensory characteristics and GC/MS data. GC/MS results revealed that higher reaction temperature resulted in more nitrogen and sulfur containing compounds in MRPs while alcohols, ketones and aldehydes were the major flavor compounds obtained in MH. PLSR results showed that 3-phenylfuran and 2-octylfuran were the compounds responsible for the caramel-like flavor; 1-octen-3-ol, (E)-2-octen-1-ol and geranyl acetone were significantly and positively correlated to mushroom-like flavor, whereas, 2-thiophene-carboxaldehyde, 2,5-thiophenedicarboxaldehyde and 3-methylbutanal positively affected MRPs meat-like attribute. Overall, 125 °C was identified as the optimal temperature for preparing MRPs with abundant volatile compounds and favorable sensory characteristics; the concentration of free amino acids and 5′-GMP, which are associated with the umami taste, in MRPs derived under 125 °C were 3 to 4 times higher than those in MH.

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Section: Resultssupporting

confidence: 93%

Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

Xiao

Cui

et al. 2018

Molecules

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“…, which implied that at the range of temperature and pH, the concentration of 2‐ethyl‐5‐methylpyrazine increased with increasing reaction time. When pH was 8.0, the concentration of 2‐ethyl‐5‐methylpyrazine was still higher than those of other initial pH solution (Tan & Yu, ; Yu et al ., ,b).…”

Section: Resultsmentioning

confidence: 99%

“…Those kinds of pyrazine compounds were commonly used as flavour in meaty flavour formula. A series of researches on the ASA reacting with various amino acids (Liu & Yu, ; Tan & Yu, ) in our research group had been carried out including cysteine acid, glutamic acid and aspartic acid. The effects of reaction parameters on the volatile products and the volatile formation of mechanism were investigated in those studies (Liu & Yu, ; Tan & Yu, ; Yu et al ., ,b), which suggested that temperature and time would affect the quantity of certain volatile with increasing temperature or longing time, while pH would determine the kinds of volatile from Maillard reaction (Cerny, ; Cerny & Briffod, ; Liu & Yu,; Tan & Yu, ; Yu et al ., ,b).…”

Section: Introductionmentioning

confidence: 99%

“…One was the influence of reaction parameters (temperature and time), which mainly influenced the browning degree and the kinetics (Fu & Li, ); and the other was the kind of the sugars and amino acids, as well as the environment of solution, which had a prominent effect on the kinds of final products for the volatiles (Martins et al ., ; Yu & Zhang, ). ASA, regarded as the potential carbonyl components (Rogacheva et al ., ), had received widely public concerns for recent years after reducing carbohydrates and has been played the interesting chemical role transformations (Yu & Deng, ), which is also a common ingredient in fruits, vegetables, herbs and meat to a lesser extent (Tan & Yu, ). The Maillard reaction between ASA and amino acid, especially about the formation of volatiles in sugar–phenylalanine and ASA–phenylalanine model systems (Seck & Crouzet, ), has been reported, and the flavour compounds were released from ASA and amino acids (Obretenov et al ., ) in the process of preparing melanoidins.…”

Section: Introductionmentioning

confidence: 99%

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Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L‐ascorbic acid and glycine

Yang

2016

Int J of Food Sci Tech

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Summary The formation of volatiles from the reaction between L‐ascorbic acid (ASA) and glycine (Gly) at different reaction parameters, such as temperature, time and pH, were reported and 20 different volatile compounds were identified using solid‐phase microextraction–gas chromatography–mass spectrometry (SPME‐GC‐MS). The results showed that the reaction parameters had the different effects on formation of volatiles, while the effect of pH was the most remarkable. When the initial solution pH was 4.5, the major volatiles were found to be furfural or derivatives of furan; while when pH ranged from 6.8 to 9.5, the major volatiles were found to be derivatives of pyrazines, including 2,5‐dimethyl‐pyrazine, 2‐ethyl‐5‐methyl‐pyrazine, trimethyl‐pyrazine, 3‐ethyl‐2,5‐dimethyl‐pyrazine and 2,3‐diethyl‐5‐methyl‐pyrazine. The quantity of 2,5‐dimethyl‐pyrazine and 2‐ethyl‐5‐methyl‐pyrazine reached the maximum when pH was 8.0. Finally, a possible reaction mechanism of ASA and Gly and the pathway for the formation of the various kinds of volatile products were proposed.

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“…the browning products. On the recent years, the studies on the non-enzymatic browning reaction of L-ascorbic acid/amino acid system have been mainly focused on the formation of small molecule aroma substances (Adams & Kimpe, 2009;Li et al, 2016;Dbretenov et al, 2002;Pischetsrieder, 1996;Tan & Yu, 2012;Yu & Deng, 2009;Yu et al, 2012aYu et al, , b, 2013Yu & Zhang, 2010a, b) while much fewer studies on the macromolecule products of non-enzymatic browning reactions have been reported. The previous studies including those conducted by our research group (Adams & Kimpe, 2009;Dbretenov et al, 2002;Pischetsrieder, 1996;Yu et al, 2012a) reported the studies on the formation of aroma substances from non-enzymatic browning reaction of L-ascorbic acid/basic amino acid system.…”

Section: Introductionmentioning

confidence: 99%

The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

Yang

et al. 2017

Food Sci. Technol

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Under the conditions of weak basis and the reaction temperature range of 110-150 °C, lysine, arginine and histidine were reacted with L-ascorbic acid at equal amount for 30-150 min, respectively and the formation of browning products was monitored with UV-vis spectrometry. The kinetic characteristics of their non-enzymatic browning reaction were investigated. The study results indicated that the non-enzymatic browning reaction of these three amino acids with L-ascorbic acid to form browning products was zero-order reaction. The apparent activation energies for the formation of browning products from L-ascorbic acid/lysine, L-ascorbic acid/arginine and L-ascorbic acid/histidine systems were 54.94, 50.08 and 35.31kJ/mol. The activation energy data indicated the degree of effects of reaction temperature on non-enzymatic browning reaction. Within the temperature range of 110-150 °C, the reaction rate of L-ascorbic acid/lysine system was the fastest one, followed by that of the L-ascorbic acid/arginine system. The reaction rate of L-ascorbic acid/histidine system was the slowest one. Based on the observed kinetic data, the formation mechanisms of browning products were proposed.Keywords: kinetics; non-enzymatic browning reaction; ascorbic acid; Maillard reaction; amino acid.Practical Application: These findings can improve our understanding of the formation mechanisms of food colors for the more effective control of the colors of final products in the foods rich in L-ascorbic acid and basic amino acids.

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Volatiles from the Maillard reaction of L‐ascorbic acid with L‐glutamic acid/L‐aspartic acid at different reaction times and temperatures

Cited by 28 publications

References 46 publications

Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L‐ascorbic acid and glycine

The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

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