Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products

2011 ◽  
Vol 703 (2) ◽  
pp. 204-211 ◽  
Author(s):  
Sang Mi Lee ◽  
Goo Young Kwon ◽  
Kwang-Ok Kim ◽  
Young-Suk Kim
Keyword(s):  
Volatile Compounds ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Beef Flavor ◽  
Metabolomic Approach

scholarly journals Analysis on antibacterial activities and volatile compounds of Maillard reaction products derived from squid skin

2020 ◽  
Vol 145 ◽  
pp. 01028
Author(s):  
Lili Ji ◽  
Yan Zhang ◽  
Wendong Song ◽  
Lu Cai ◽  
Yaning Wang ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Volatile Compounds ◽  
Maillard Reaction ◽  
Antioxidant Activities ◽  
Food Additives ◽  
Antibacterial Activities ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Synthetic Antioxidant ◽  
Predominant Component

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.

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

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 982 ◽  
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.

Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

Food Control ◽  
2021 ◽  
Vol 123 ◽  
pp. 107855
Author(s):  
Zhouli Wang ◽  
Rui Cai ◽  
Xiandong Yang ◽  
Zhenpeng Gao ◽  
Yahong Yuan ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Aroma Components
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