Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions.

Most research concerning pyrazine formation in the Maillard reaction is mainly focused on free amino acids (FAAs), but limited information is available on the effect of peptides and proteins. In this study, three Maillard model systems (, glucose and native sunflower seed protein, hydrolyzed peptides or FAAs, respectively) were prepared, and their effect on the formation of volatiles were further compared at different heating conditions by using of headspace solid-phase microextraction equipped with gas chromatography/mass spectrometry (HS-SPME-GC/MS). It was found that pyrazines were the characteristic volatile compounds in tested Maillard models, and with increasing heating temperature and time, the varieties of pyrazine formation significantly increased. The optimum reaction condition for pyrazine formation was at 140 °C for 90 min, which was subsequently applied to all sets of Maillard models. Further analysis showed that the short chain peptides generated by hydrolyzing sunflower seed protein (SSP), especially the molecular weight ranging from 1.2 to 3.0 kDa, significantly promoted the formation of pyrazines, which highlights the important role of peptides in the Maillard reaction models and is expected to intensify aroma promotion in sunflower seed oil.