Xu Hui, Chen Xuanrui, Zhang Qianqian, Yang Zhizhi, Tian Jingjing, Chen Qihe, Chen Jicheng
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, PR China.
Food Chem X. 2025 Jan 13;25:102173. doi: 10.1016/j.fochx.2025.102173. eCollection 2025 Jan.
In this study, we aim to investigate the effects of phenolic acids on tetramethylpyrazine (TTMP) formation in low-temperature environments and discuss its possible mechanism. The results demonstrate that TTMP formation kinetics via acetoin (ACT) ammonification was determined to be pseudo-zero-order reaction, which transitions to a pseudo-first-order kinetic model upon high gallic acid concentrations. The TTMP formation in samples spiked with phenolic acids was significantly higher than the control group. The response surface results that the production of TTMP increases with the extension of time align with the TTMP content trend in vinegar aging. At pH 7.0, TTMP formation was 56 and 70 times higher than at pH 3.0 and pH 11.0, respectively. The findings indicate that phenolic acids can alter reactive imine intermediates associated with the formation of pyrazinyl radicals. This study provides valuable insights into enhancing the characteristic pyrazine flavor and improving quality control in fermented foods.
在本研究中，我们旨在研究酚酸对低温环境下四甲基吡嗪（TTMP）形成的影响，并探讨其可能的机制。结果表明，通过乙偶姻（ACT）氨化形成TTMP的动力学被确定为伪零级反应，在高浓度没食子酸存在时转变为伪一级动力学模型。添加酚酸的样品中TTMP的形成显著高于对照组。响应面结果表明，TTMP的产量随时间延长而增加，这与醋陈酿过程中TTMP含量趋势一致。在pH 7.0时，TTMP的形成分别比pH 3.0和pH 11.0时高56倍和70倍。研究结果表明，酚酸可以改变与吡嗪基自由基形成相关的反应性亚胺中间体。本研究为增强发酵食品的特征性吡嗪风味和改进质量控制提供了有价值的见解。
