Abstract：
:Volatile compounds formed in model reactions involving synthesized initial Maillard intermediates Gly-Amadori and [13C5]-2-threityl-thiazolidine-4-carboxylic acids ([13C5]-TTCA) in different molar ratios and free cysteine and glycine were investigated by solid-phase microextraction/gas chromatography-mass spectrometry and gas chromatography-olfactometry. The 1:1 ratio composition pattern provided the highest yields of all the sulfur-containing compounds, the potent meaty flavors or their 13C-labeled/unlabeled fractions, indicating a moderate level of glycine relative to cysteine was optimum for maximally yielding meaty flavors in complex meat-like Maillard systems containing cysteine as well as glycine. In addition, the 1:1 ratio composition led to formation of 13C-labeled molecules of some key meaty flavors e.g. 2-furanthiol representing over 70%, indicating TTCA/glycine reaction was better than Gly-Amadori/cysteine to yield meaty flavors. Formation pathways of twenty-nine flavors were elucidated based on the detected isotope distribution patterns. In particular, 2-methyltetrahydrothiophen-3-one, 3-thiophenethiol, 2-ethylthiophene, 2,5-dimethylthiophene, and 5-methylthiophene-2-carboxaldehyde involved a new formation pathway. Thiophene-2-carboxaldehyde and 2-methylthieno[3,2-b]thiophene showed two formation pathways.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zhao J,Wang T,Xie J,Xiao Q,Du W,Wang Y,Cheng J,Wang Sdoi
10.1016/j.foodchem.2018.08.096subject
Has Abstractpub_date
2019-02-15 00:00:00pages
79-88eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31509-7journal_volume
274pub_type
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