Yuan Yuxia, Hayat Khizar, Cai Jibao, Xu Da, Xia Shuqin, Cui Heping, Yu Jingyang
State Key Laboratory of Food Science and Bioresources, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China.
J Sci Food Agric. 2025 Apr;105(6):3296-3305. doi: 10.1002/jsfa.14094. Epub 2024 Dec 23.
The typical aroma compounds in methionine-glucose Maillard products often undergo further degradation and polymerization during storage and thermal processing, leading to flavor dispersion and aroma distortion. It is crucial to identify measures that enhance typical aroma substances in such flavor matrices.
The effect of oxygen on the flavor formation of methionine-glucose thermal reaction system was explored by determining typical flavor substance contents and flavor differences. Compared with the oxygen concentration in the air (21%), a high oxygen concentration (30% and 40%) effectively promoted the formation of typical flavor substances. Pyrazines increased by 44% and thioethers increased by 13%. The reaction process and the content of key substances were both measured to explain the involvement of oxygen. It was found that high oxygen concentration increased the reaction efficiency of glucose and methionine and promoted the formation of α-dicarbonyl compounds, including glyoxal, methylglyoxal and 3-deoxyglucosinone. Moreover, a glyoxal-methylglyoxal-methionine model system was established to verify the effect of oxygen intervention on the formation of pyrazines and thioethers generating from α-dicarbonyl compounds. It was confirmed that a high oxygen concentration promoted the consumption of glyoxal and methylglyoxal, which were more readily converted into pyrazines and thioethers without forming melanoidins.
A high concentration of oxygen promoted the formation of pyrazines and thioethers during the Maillard reaction of methionine and glucose, and effectively inhibited the occurrence of browning. The present study provides a new concept for the typical flavor enhancement of methionine-glucose Maillard reaction products. © 2024 Society of Chemical Industry.
蛋氨酸 - 葡萄糖美拉德产物中的典型香气化合物在储存和热加工过程中常常会进一步降解和聚合，导致风味散失和香气畸变。确定增强此类风味体系中典型香气物质的措施至关重要。
通过测定典型风味物质含量和风味差异，探究了氧气对蛋氨酸 - 葡萄糖热反应体系风味形成的影响。与空气中的氧气浓度（21%）相比，高氧气浓度（30%和40%）能有效促进典型风味物质的形成。吡嗪类物质增加了44%，硫醚类物质增加了13%。对反应过程和关键物质含量进行测定以解释氧气的作用。发现高氧气浓度提高了葡萄糖和蛋氨酸的反应效率，促进了α - 二羰基化合物的形成，包括乙二醛、甲基乙二醛和3 - 脱氧葡萄糖醛酮。此外，建立了乙二醛 - 甲基乙二醛 - 蛋氨酸模型体系，以验证氧气干预对由α - 二羰基化合物生成吡嗪类和硫醚类物质的影响。证实高氧气浓度促进了乙二醛和甲基乙二醛的消耗，它们更易于转化为吡嗪类和硫醚类物质而不形成类黑素。
高浓度氧气在蛋氨酸与葡萄糖的美拉德反应过程中促进了吡嗪类和硫醚类物质的形成，并有效抑制了褐变的发生。本研究为蛋氨酸 - 葡萄糖美拉德反应产物的典型风味增强提供了新的思路。© 2024化学工业协会。
