School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, PR China.
Research Unit Catalysis and Materials for the Environment and Processes URCMEP (UR11ES85), Faculty of Sciences of Gabes, University of Gabes, Gabes 6072, Tunisia.
Int J Biol Macromol. 2018 Dec;120(Pt B):2137-2146. doi: 10.1016/j.ijbiomac.2018.09.082. Epub 2018 Sep 15.
Maillard reaction products (MRPs) were obtained by using the xylose and soybean peptide system through a 2 h heating at pH of 7.6. Cysteine addition and thermal treatment at 80, 100, 120 and 140 °C were investigated via E-nose and E-tongue, free amino acids (FAA) and GC-MS analyses of MRPs. Afterwards, the combined effects were performed using the partial least square regression (PLSR). Results suggested that MRPs without cysteine addition (XSs) had stronger browning intensity, and the cysteine would be beneficial to the pH reduction with heating temperature increasing. PLSR analysis revealed that MRPs with cysteine addition heated at 140 °C (XSC-140) showed the lowest bitterness, and XS-100 had the highest umami and saltiness. Both bitter and umami FAA increased with the addition of cysteine, and more furans and nitrogen-containing compounds formed in the XSs brought caramel-like flavor, while XSCs exhibited meat-like flavor attributed to sulphides generation.
美拉德反应产物（MRPs）是通过在 pH 值为 7.6 的条件下加热木糖和大豆肽系统 2 小时获得的。通过电子鼻和电子舌、游离氨基酸（FAA）和 GC-MS 分析对添加半胱氨酸和在 80、100、120 和 140°C 下进行热处理的 MRPs 进行了研究。然后，使用偏最小二乘回归（PLSR）进行了组合效应的研究。结果表明，未添加半胱氨酸的 MRPs（XSs）具有更强的褐变强度，而半胱氨酸随着加热温度的升高有利于 pH 值的降低。PLSR 分析表明，在 140°C 下加热添加半胱氨酸的 MRPs（XSC-140）的苦味最低，XS-100 的鲜味和咸味最高。添加半胱氨酸后，苦味和鲜味 FAA 增加，而 XSs 中形成的更多呋喃和含氮化合物则带来焦糖味，而 XSCs 则由于硫化合物的生成而呈现出肉味。
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