Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

Maillard reaction products (MRPs) could offer flavor and aroma for food, and also render functional characteristics. In this work, three squid skin Maillard reaction products with glucose (GSS), fructose (FSS) and lactose (LSS) were prepared, whose volatile compounds were analyzed by gas chromatography-mass spectrometer. And the antibacterial activities of three Maillard reaction products against Escherichia coli, methicillin-resistant Staphylococcus aureus and Vibrio harveyi were investigated. The results showed that the volatile compounds of squid skin MRPs mainly contained alcohol, acid, phenol, ester, aldehyde, alkane, alkene, amide and ester, among which alcohol was the predominant component in the GSS and LSS, accounting for 53.87±6.02 % and 83.67±3.64%, respectively, however, acid was predominant component in the FSS, accounting for 54.19±3.38 %. Surprisingly, 2, 6-di-tert-butyl-4-methylphenol (BHT), as a synthetic antioxidant, was firstly identified in these three MRPs, which directly indicated squid skin MRPs have antioxidant activities. It is demonstrated that the antibacterial abilities of LSS and GSS were superior to that of FSS, and Escherichia coli was the most sensitive to the three MRPs among the three tested bacteria. This study demonstrates squid skin MRPs possess antioxidant and antibacterial abilities, which shows promising and far-ranging prospect in the fields of food additives.

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Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

Food Chemistry ◽

10.1016/j.foodchem.2009.11.033 ◽

2010 ◽

Vol 120 (4) ◽

pp. 967-972 ◽

Cited By ~ 96

Author(s):

Xiaohong Lan ◽

Ping Liu ◽

Shuqin Xia ◽

Chengsheng Jia ◽

Daniel Mukunzi ◽

...

Keyword(s):

Thermal Degradation ◽

Temperature Effect ◽

Volatile Compounds ◽

Maillard Reaction ◽

Cross Linking ◽

Maillard Reaction Products ◽

Reaction Products ◽

Peptide System

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Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection

International Journal of Food Engineering ◽

10.1515/ijfe-2015-0149 ◽

2016 ◽

Vol 12 (4) ◽

pp. 323-332 ◽

Cited By ~ 2

Author(s):

Yali Dang ◽

Zhu Liu ◽

Xianfeng Gao ◽

Xinchang Gao ◽

Jinxuan Cao ◽

...

Keyword(s):

Volatile Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Active Compounds ◽

Technological Potential ◽

Simultaneous Distillation Extraction ◽

Olfactory Detection ◽

Jinhua Ham ◽

Flavor Profile

Abstract The aroma-active compounds of Jinhua ham were analyzed after isolation using simultaneous distillation extraction (SDE) and solid phase microextraction (SPME). In spite of the remarkable similarity between the dry-cured hams, the technological potential of combinations of both has never been explored before. Results show that 2, 6-dimethyl-pyrazine, hexanal, 2-heptanone, ethyl acetate and 2-pentyl-furan made the predominant contribution to the aroma of Jinhua ham. In fact, 28 volatile compounds were extracted using SDE, with cured, toasted, fatty and fried odors playing important roles in the “boiled ham”. At the same time, 29 volatile compounds with cured, sulfurous alliaceous and spicy herbaceous flavor were the main contributors to the ham odor. Furthermore, the contribution of each aroma-active component to the whole ham flavor profile was evaluated by aroma extract dilution analysis. The 2, 6-dimethyl-pyrazine and 3-(methylthio)-propanal was identified as the most intense aroma-active compounds of Jinhua ham due to their high log2 (FD-factor) and characteristic aroma.

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Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

Molecules ◽

10.3390/molecules24050982 ◽

2019 ◽

Vol 24 (5) ◽

pp. 982 ◽

Cited By ~ 5

Author(s):

Małgorzata Starowicz ◽

Georgios Koutsidis ◽

Henryk Zieliński

Keyword(s):

Antioxidant Capacity ◽

Volatile Compounds ◽

Maillard Reaction ◽

Furfuryl Alcohol ◽

Solid Phase ◽

Future Application ◽

Volatile Fraction ◽

Maillard Reaction Products ◽

Bakery Products ◽

Reaction Products

The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of quercetin 3β-D-rutinoside (rutin) supplementation, at the level of 5–50 mg per 100 g, of rye-buckwheat biscuits on the formation of phenolics and volatile Maillard reaction products (MRPs) such as pyrazines, furfuryl alcohol and furfural, determined by headspace solid phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC–MS), in addition to the effect on the antioxidant capacity. The study confirmed that rutin was stable under baking conditions as showed by its content in rye-buckwheat biscuits. Supplementation of biscuits with increasing amounts of rutin resulted in the progressive increase of total phenolics and antioxidant capacity measured by DPPH and OxHLIA assays, but it had no effect on their sensory quality. From the eighteen compounds identified by HS-SPME/GC–MS in the volatile fraction of biscuits were quantitated as a compounds-of-interest: methylpyrazine, ethylpyrazine, 2,3-; 2,5- and 2,6-dimethylpyrazines, as well as furfural, furfuryl alcohol and hexanal. The rutin supplementation of biscuits might be one of the factors to influence the formation of both desirable volatile compounds and undesirable toxic compounds. In conclusion, this study indicates for the significant role of polyphenols on the formation of volatile compounds in biscuits with possible future application in the development of healthy bakery products with high antioxidant capacity.

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