China Meat Research Center, Beijing 100068, China.
China Meat Research Center, Beijing 100068, China.
Food Res Int. 2021 Jan;139:109918. doi: 10.1016/j.foodres.2020.109918. Epub 2020 Nov 28.
Volatile compound profiles in phospholipid (lecithin and cephalin)-xylose-cysteine reaction systems before and after reheating treatment were determined by solid phase micro-extraction combined with gas chromatography-mass spectrometry to investigate the development mechanism of the warmed-over flavor. The contents of sulfides in the four groups containing added lecithin were significantly higher than those in the other groups, indicating that lecithin had a strong promoting effect on the formation of Maillard reaction products at the intermediate-end stages in the reaction system. The coexistence of phosphatidylcholine and lecithin accelerated the Maillard reaction and fatty acid oxidation. Reheating treatment could promote the simultaneous generation of final-stage Maillard reaction products, the formation of fatty aldehydes, and the reaction of fatty aldehydes with intermediate-stage Maillard reaction products of the mid-stage, which ultimately leads to a decrease in the contents of sulfursulphur-containing Maillard reaction products such as those leading to aroma and an increase in the content of aldehydes in meat and demonstrated good consistency with the results of the sensory evaluation. Odour activity values showed that decanal was the main substance contributing to the warmed-over flavor after reheating treatment in the reaction system. The decrease in meaty flavors, such as 2-methylpentane-3-thiol and furfuryl mercaptan also resulted in flavor deterioration after reheating.
采用固相微萃取结合气相色谱-质谱法分析磷脂（卵磷脂和脑磷脂）-木糖-半胱氨酸反应体系在重新加热处理前后的挥发性化合物谱，以研究回热风味的形成机制。添加卵磷脂的四组中硫化物的含量明显高于其他组，表明在反应体系的中末端，卵磷脂对美拉德反应中间产物的形成有很强的促进作用。卵磷脂和脑磷脂的共存加速了美拉德反应和脂肪酸氧化。重新加热处理可以促进终期美拉德反应产物、脂肪醛的生成以及中间期美拉德反应产物与中间期的同时生成，最终导致含硫的美拉德反应产物如那些导致香气的含量降低，醛类在肉中的含量增加，与感官评价结果具有良好的一致性。气味活性值表明，在重新加热处理后的反应体系中，癸醛是导致回热风味的主要物质。2-甲基戊烷-3-硫醇和糠硫醇等肉味物质的减少也导致重新加热后风味恶化。
