Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Kwon, G Y ^a   Hong, J H ^a   Kim, Y S ^a   Lee, S M ^a   Kim, K O ^a  

^a Ewha Womans University   (South Korea)

Author keywords

Beef stock; Consumer acceptability; Descriptive analysis; Glutathione (GSH); Maillard reaction

Indexed keywords

DRUG DERIVATIVE; FLAVORING AGENT; FRUCTOSE; GLUCOSE; GLUTATHIONE; MONOSACCHARIDE; XYLOSE;

ADULT; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; FEMALE; FOOD PREFERENCE; GLYCATION; HEAT; HUMAN; MEAT; ODOR; PH; PRINCIPAL COMPONENT ANALYSIS; SENSATION; SOUTH KOREA; TASTE;

ADULT; ANIMALS; CATTLE; COLOR; FEMALE; FLAVORING AGENTS; FOOD PREFERENCES; FRUCTOSE; GLUCOSE; GLUTATHIONE; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; MEAT PRODUCTS; MONOSACCHARIDES; ODORS; PRINCIPAL COMPONENT ANALYSIS; REPUBLIC OF KOREA; SENSATION; TASTE; XYLOSE; YOUNG ADULT;

EID: 78651434943     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01946.x     Document Type: Article

References (25)

1. Cerny C, Briffod M. 2007. Effect of pH on the Maillard reaction of [13C5] xylose, cysteine, and thiamin. J Agric Food Chem 55:1552-6.
2. Cerny C, Davidek T. 2003. Formation of aroma compounds from ribose and cysteine during the Maillard reaction. J Agric Food Chem 51:2714-21.
3. Chen J, Ho CT. 1999. Comparison of volatile generation in serine threonine glutamine-ribose glucose fructose model systems. J Agric Food Chem 47:643-7.
4. Cuzzoni MT, Stoppini G, Gazzani G, Mazza P. 1988. Influence of water activity and reaction temperature of ribose-lysine and glucose-lysine Maillard systems on mutagenicity, absorbance and content of furfurals. Food Chem Toxicol 26:815-22.
5. Dransfiled E, Mottram DS, Nute GR, Rowan TG, Lawrence TLJ. 1985. Pork quality from pigs fed on low glucosinolate rapeseed meal: influence of level in the diet, sex and ultimate pH. J Sci Food Agric 36:546-56.
6. El-massry K, Farouk A, El-Ghorab 2003. Volatile constituents of glutathione-ribose model system and its antioxidant activity. Amino Acids 24:171-7.
7. El'Ode KE, Dorniseifer TP, Keith KS, Powers JJ. 1966. Effect of pH and temperature on the carbonyls and aromas produced in heated amino acid-sugar mixture. J Food Sci 31:351-8.
8. Farmer LJ, Hagan TDJ, Paraskevas O. 1999. Role of selected precursors in meat flavor formation. In: Xiong YL, Ho CT, Shahidi F, editors. Quality attributes of muscle foods. NewYork Kluwer Academic/Plenum Publishers.
9. Farmer LJ, Mottram DS. 1990. Interaction of lipid in the Maillard reaction between cyteine and ribose; effect of a triglyceride and three phospholipid on the volatile products. J Sci Food Agric 53:505-25.
10. Hofmann T, Schieberle P. 1995. Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques. J Agric Food Chem 43:2187-94.
11. Hong JH, Jung DW, Kim KO. 2010. Impacts of Glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup. J Food Sci 75:427-34.
12. Jousse F, Jongen T, Agterof W, Rusell S, Braat P. 2002. Simplified scheme of flavor formation by the Maillard reaction. J Food Sci 67:2534-42.
13. Jung DW, Hong JH, Kim KO. 2009. Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG. J Food Sci 75:36-42.
14. MacLeod G. 1986. The scientific and technological basis of meat flavours. In: Birch GG, Lindley MG, editors. Developments in food flavors. London Elsevier.
15. Madruga MS, Mottram DS. 1995. The effect of pH on the formation of Maillard-derived aroma volatiles using a cooked meat system. J Food Sci 68:305-10.
16. Meynier A, Mottram DS. 1995. The effect of pH on the formation of volatile compounds in meat-related model systems. Food Chem 52:361-6.
17. Morton ID, Macleod AJ. 1982. Food flavor: part A. Introduction. Amsterdam Elsevier Scientific.
18. Mottram DS, Nobrega ICC. 2002. Formation of sulfur aroma compounds in reaction mixture containing cysteine and three different form of ribose. J Sci Food Agric 50:4080-6.
19. Nursten H. 2005. The Maillard reaction: chemistry, biochemistry, and implications. Cambridge, U.K. The Royal Society of Chemistry.
20. Park HK, Sohn KH, Park OJ. 1997. Analysis of significant factor in the flavor of traditional Korean soy sauce (3): aroma compound analysis. Korean J Diet Cult 12:173-82.
21. Tai CY, Ho CT. 1998. Influence of glutathione oxidation and pH on thermal formation of Maillard-type volatile compounds. J Agric Food Chem 46:2260-2.
22. Van Boekel MAJS, Brands C. 1998. Heating of sugar-casein solutions: isomerization and Maillard reactions. In: O'Brien J, Nursten HE, Crabbe MJC, Amen JM, editors. The Maillard reaction in food and medicine. Cambridge, U.K. The Royal Society of Chemistry.
23. Wang Y, Ho CT. 2008. Comparison of 2-acetylfuran formation between ribose and glucose in the Maillard reaction. J Agric Food Chem 56:11997-2001.
24. Werkhoff P, Bruning J, Embereger R, Guntert M, Kopsel M, Kuhn W, Surburg H. 1990. Isolation and characterisation of volatile sulphur-containing meat flavor components in model systems. J Agric Food Chem 38:777-91.
25. Zhang Y, Ho CT. 1991. Comparison of the volatile compounds formed from the thermal reaction of glucose with cysteine and glutathione. J Agric Food Chem 39:760-63.