Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review

An effective method for preparing Maillard reaction intermediate (MRI) derived from xylose (Xyl) and phenylalanine (Phe) in aqueous medium was proposed in this study.

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Analysis of meat flavor compounds in pedigree and two-strain Yangzhou geese

Poultry Science ◽

10.3382/ps/pev179 ◽

2015 ◽

Vol 94 (9) ◽

pp. 2266-2271 ◽

Cited By ~ 3

Author(s):

L.L. Cui ◽

J.F. Wang ◽

K.Z. Xie ◽

A.H. Li ◽

T.Y. Geng ◽

...

Keyword(s):

Flavor Compounds ◽

Meat Flavor

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The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

Molecules ◽

10.3390/molecules26010223 ◽

2021 ◽

Vol 26 (1) ◽

pp. 223

Author(s):

Lei Li ◽

Carmela Belloch ◽

Mónica Flores

Keyword(s):

Amino Acid ◽

Volatile Compounds ◽

Maillard Reaction ◽

Meat Products ◽

Model Systems ◽

Flavor Compounds ◽

Curing Conditions ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Cured Meat

Flavor is amongst the major personal satisfaction indicators for meat products. The aroma of dry cured meat products is generated under specific conditions such as long ripening periods and mild temperatures. In these conditions, the contribution of Maillard reactions to the generation of the dry cured flavor is unknown. The main purpose of this study was to examine mild curing conditions such as temperature, pH and aw for the generation of volatile compounds responsible for the cured meat aroma in model systems simulating dry fermented sausages. The different conditions were tested in model systems resembling dry fermented sausages at different stages of production. Three conditions of model system, labeled initial (I), 1st drying (1D) and 2nd drying (2D) and containing different concentrations of amino acid and curing additives, as well as different pH and aw values, were incubated at different temperatures. Changes in the profile of the volatile compounds were investigated by solid phase microextraction and gas chromatography mass spectrometry (SPME-GS-MS) as well as the amino acid content. Seventeen volatile compounds were identified and quantified in the model systems. A significant production of branched chain volatile compounds, sulfur, furans, pyrazines and heterocyclic volatile compounds were detected in the model systems. At the drying stages, temperature was the main factor affecting volatile production, followed by amino acid concentration and aw. This research demonstrates that at the mild curing conditions used to produce dry cured meat product volatile compounds are generated via the Maillard reaction from free amino acids. Moreover, in these conditions aw plays an important role promoting formation of flavor compounds.

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Comparative Analysis of the Gut Microbial Composition and Meat Flavor of Two Chicken Breeds in Different Rearing Patterns

BioMed Research International ◽

10.1155/2018/4343196 ◽

2018 ◽

Vol 2018 ◽

pp. 1-13 ◽

Cited By ~ 3

Author(s):

Jing Sun ◽

Yan Wang ◽

Nianzhen Li ◽

Hang Zhong ◽

Hengyong Xu ◽

...

Keyword(s):

Gut Microbiota ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Flavor Compounds ◽

Microbial Composition ◽

Ethyl Hexanoate ◽

Rdna Genes ◽

Meat Flavor ◽

Chicken Breeds ◽

V3 Region

The objective of the study is to compare the effects of free-range (FR) and cage-range (CR) breeding on gut microbiota and flavor compounds of Caoke (C) and Partridge Shank chickens (Q). A total of 120 experimental chickens were assigned to FR group and CR group; each group contain both 30 Caoke chickens and 30 Partridge Shank chickens. At 154 d old, 12 chickens of each group were selected and their cecal contents were extracted and examined for the composition of gut microbiota by illumina sequencing of the V3 region of the 16S rDNA genes, and flavor compounds were analyzed through headspace-solid-phase microextraction (HS-SPME) method. The results showed that, except for acids, the amount of flavor substances in the FR group was higher than those in the CR group, especially the content of Hexanal and D-limonene. Meanwhile, the higher concentrations of carbonyls including (E,E)-2,4-decadienal, (E)-2-decenal, (E)-2-octenal, and pentanal were in the FR chicken meat, but the differences in concentrations compared with CR were not significant. High levels of ethyl hexanoate and β-ocimene were only detected in FR groups. The Firmicutes had the highest proportion of chicken cecal microbiota, whereas the Fusobacteria was only detected in the cecal samples of Q chicken in FR group. Actinobacteria was more prevalent in FR groups than in CR groups. Meanwhile, in Q chickens, the proportions of Bacteroidetes and Proteobacteria in FR group were higher than those in CR group. Using MG-RAST Subsystem Technology, we found that some genes were associated with the formation of precursors of flavor compounds or with the metabolism and degradation of aromatic compounds. Overall, CR and FR breeding influenced the gut microbiota and flavor compounds, potentially because of the changes in diet and living conditions.

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