Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose

Journal of the Science of Food and Agriculture

Volumn 91, Issue 12, 2011, Pages 2241-2246

  Xu, Yongxia ^a   Chen, Qingchan ^a   Lei, Shengjiao ^a   Wu, Peng ^a   Fan, Gang ^a   Xu, Xiaoyun ^a   Pan, Siyi ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cysteine; Lard; Maillard reaction; Meat like flavour; Volatile compounds; Xylose

Indexed keywords

ALDEHYDE; CYSTEINE; FAT; FURAN DERIVATIVE; LARD; THIOL DERIVATIVE; THIOPHENE DERIVATIVE; VOLATILE ORGANIC COMPOUND; XYLOSE;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; FAT INTAKE; GLYCATION; HEAT; MASS FRAGMENTOGRAPHY; OXIDATION REDUCTION REACTION; SOLID PHASE MICROEXTRACTION;

ALDEHYDES; CYSTEINE; DIETARY FATS; FATS; FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; MAILLARD REACTION; MODELS, CHEMICAL; OXIDATION-REDUCTION; SOLID PHASE MICROEXTRACTION; SULFHYDRYL COMPOUNDS; THIOPHENES; VOLATILE ORGANIC COMPOUNDS; XYLOSE;

EID: 80051914783     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4445     Document Type: Article

References (40)

1. Van Boekel MA, Formation of flavour compounds in the Maillard reaction. Biotechnol Adv 24: 230-233 (2006).
2. Negroni M, D'Agostina A and Arnoldi A, Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose. J Agric Food Chem 49: 439-445 (2001).
3. El-Ghorab AH, El-Massry KF, El-Hadadd AF, Shedied SA, Shaheen MS and Gad AM, Chemical composition and antiradicals activity of the volatile compounds from reaction of cysteine/ribose and beef fat. World J Dairy Food Sci 4: 164-175 (2009).
4. Mastrocola D, Munari M, Cioroi M and Lerici CR, Interaction between Maillard reaction products and lipid oxidation in starch-based model systems. J Sci Food Agric 80: 684-690 (2000).
5. Mottram DS, Flavour formation in meat and meat products: a review. Food Chem 62: 415-424 (1998).
6. Farmer LJ, Mottram DS and Whitfield FB, Volatile compounds produced in Maillard reactions involving cysteine, ribose and phospholipid. J Sci Food Agric 49: 347-368 (1989).
7. Chiu EM, Kuo MC, Bruechert LJ and Ho CT, Substitution of pyrazines by aldehydes in model systems. J Agric Food Chem 38: 58-61 (1990).
8. Farmer LJ and Mottram DS, Interaction of lipid in the Maillard reactions between cysteine and ribose: the effect of a triglyceride and three phospholipids on the volatile compounds. J Sci Food Agric 53: 505-525 (1990).
9. Mottram DS and Whitfield FB, Volatiles compounds from the reaction of cysteine, ribose, and phospholipids in low moisture systems. J Agric Food Chem 43: 984-988 (1995).
10. Whitfield FB, Volatiles from interactions of Maillard reactions and lipids. Crit Rev Food Sci Nutr 31: 1-58 (1992).
11. Mottram DS and Whitfield FB, Maillard-lipid interactions in nonaqueous systems: volatiles from the reaction of cysteine and ribose with phosphatidylcholine. J Agric Food Chem 43: 1302-1306 (1995).
12. Whitfield FB, Mottram DS, Brock S, Puckey DJ and Salter LJ, Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose. J Sci Food Agric 42: 261-272 (1988).
13. Farmer LJ and Mottram DS, Effect of cysteine and ribose on the volatile thermal degradation products of a triglyceride and three phospholipids. J Sci Food Agric 60: 489-497 (1992).
14. Elmore JS, Campo MM, Enser M and Mottram DS, Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids. J Agric Food Chem 50: 1126-1132 (2002).
15. Chen Y and Ho CT, Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine. J Agric Food Chem 50: 2372-2376 (2002).
16. Mottram DS and Nobrega ICC, Formation of sulfur aroma compounds in reaction mixtures containing cysteine and three different forms of ribose. J Agric Food Chem 50: 4080-4086 (2002).
17. Fan G, Qiao Y, Yao XL, Mo D, Wang KX and Pan SY, Free and bound volatile compounds in juice and peel of Jincheng oranges. Eur Food Res Technol 229: 571-578 (2009).
18. Ansorena D, Gimeno O, Astiasaran I and Bello J, Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona. Food Res Int 34: 67-75 (2001).
19. Varlet V, Knockaert C, Prost C and Serot T, Comparison of odor-active volatile compounds of fresh and smoked salmon, J Agric Food Chem 54: 3391-3401 (2006).
20. Umano K, Hagi Y, Nakahara K, Shyoji A and Shibamoto T, Volatile chemicals formed in the headspace of a heated D-glucose/L-cysteine Maillard model system. J Agric Food Chem 43: 2212-2218 (1995).
21. Elmore JS and Mottram DS, Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb. J Agric Food Chem 48: 2420-2424 (2000).
22. Zhang Y and Ho CT, Volatile compounds formed from thermal interaction of 2, 4-decadienal with cysteine and glutathione. J Agric Food Chem 37: 1016-1020 (1989).
23. Cerny C and Davidek T, Formation of aroma compounds from ribose and cysteine during the Maillard reaction. J Agric Food Chem 51: 2714-2721 (2003).
24. Gasser U and Grosch W, Primary odorants of chicken broth: a comparative study with meat broths from cow and ox. Z Lebensm Unters Forsch A 190: 3-8 (1990).
25. Gasser U and Grosch W, Aroma extract dilution analysis of commercial meat flavourings. Z Lebensm Unters Forsch A 190: 511-515 (1990).
26. Moon SY, Cliff MA and Li-Chan ECY, Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography-mass spectrometry and-olfactometry. Food Res Int 39: 294-308 (2006).
27. Xu HG, Liu X, Zhao J and Gao YX, Effects of ribose to cysteine ratios on the formation of volatile compounds from the Maillard reaction in supercritical carbon dioxide. Food Res Int 41: 730-737 (2008).
28. Xu HG, Gao YX, Liu X and Zhao J, Effects of supercritical carbon dioxide on volatile formation from Maillard reaction between ribose and cysteine. J Sci Food Agric 88: 328-335 (2008).
29. Weissbecker B, Holighaus G and Schütz S, Gas chromatography with mass spectrometric and electroantennographic detection: analysis of wood odorants by direct coupling of insect olfaction and mass spectrometry. J Chromatogr A 1056: 209-216 (2004).
30. Alissandrakis E, Kibaris AC, Tarantilis PA, Harizanis PC and Polissiou M, Flavour compounds of Greek cotton honey. J Sci Food Agric 85: 1444-1452 (2005).
31. Splivallo R, Bossi S, Maffei M and Bonfante P, Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction. Phytochemistry 68: 2584-2598 (2007).
32. Jordán MJ, Goodner KL and Shaw PE, Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS and GC/O. J Agric Food Chem 50: 1523-1528 (2002).
33. Ferhat MA, Tigrine-Kordjani N, Chemat S, Meklati BY and Chemat F, Rapid extraction of volatile compounds using a new simultaneous microwave distillation: solvent extraction device. Chromatographia 65: 217-222 (2007).
34. Kim TH, Shin JH, Baek HH and Lee HJ, Volatile flavour compounds in suspension culture of Agastache rugosa Kuntze (Korean mint). J Sci Food Agric 81: 569-575 (2001).
35. Högnadóttir Á and Rouseff RL, Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry. J Chromatogr A 998: 201-211 (2003).
36. Beaulieu JC and Lancaster VA, Correlating volatile compounds, sensory attributes, and quality parameters in stored fresh-cut cantaloupe. J Agric Food Chem 55: 9503-9513 (2007).
37. Flamini G, Cioni PL and Morelli I, Volatiles from leaves, fruits, and virgin oil from Olea europaea Cv. Olivastra Seggianese from Italy. J Agric Food Chem 51: 1382-1386 (2003).
38. Horiuchi M, Umano K and Shibamoto T, Analysis of volatile compounds formed from fish oil heated with cysteine and trimethylamine oxide. J Agric Food Chem 46: 5232-5237 (1998).
39. Adams A, Kitryte V, Venskutonis R and Kimpe ND, Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products. Food Chem 115: 904-911 (2009).
40. Adams A, Kitryte V, Venskutonis R and Kimpe ND, Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose. J Agric Food Chem 59: 1449-1456 (2011).