Zheng An-Ran, Wei Chao-Kun, Liu Dun-Hua, Thakur Kiran, Zhang Jian-Guo, Wei Zhao-Jun
School of Food and Wine & School of Agriculture, Ningxia University, Yinchuan, 750021, PR China.
School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, PR China.
Curr Res Food Sci. 2023 Jan 14;6:100445. doi: 10.1016/j.crfs.2023.100445. eCollection 2023.
Maillard reaction products (MRPs) with roasted/broth flavors were prepared and analyzed for the resulting flavor differences. The identification of volatile compounds in MRPs was carried out by GC-MS and GC × GC-ToF-MS. A total of 88 compounds were identified by GC-MS; 130 compounds were identified by GC × GC-ToF-MS, especially acids and ketones were identified. Principal component analysis (PCA) was used to visualize the volatile compounds, and the roasted/broth flavors were differentiated. The contents and types of pyrazines were more in roasted flavors; thiol sulfides and thiophenes were more in broth flavors. All in all, the differences in volatile compounds producing roasted/broth flavors were studied through the cysteine-xylose-glutamate Maillard reaction system, which provided a theoretical basis for the future use of Maillard reaction to simulate meat flavor.
制备了具有烘焙/肉汤风味的美拉德反应产物（MRPs），并分析了其产生的风味差异。通过气相色谱 - 质谱联用仪（GC - MS）和全二维气相色谱 - 飞行时间质谱仪（GC×GC - ToF - MS）对MRPs中的挥发性化合物进行鉴定。通过GC - MS共鉴定出88种化合物；通过GC×GC - ToF - MS鉴定出130种化合物，尤其是酸和酮类化合物。采用主成分分析（PCA）对挥发性化合物进行可视化分析，区分出烘焙/肉汤风味。烘焙风味中吡嗪类化合物的含量和种类更多；肉汤风味中硫醇硫化物和噻吩类化合物更多。总之，通过半胱氨酸 - 木糖 - 谷氨酸美拉德反应体系研究了产生烘焙/肉汤风味的挥发性化合物的差异，为未来利用美拉德反应模拟肉类风味提供了理论依据。
