Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine. Issue 72 (25th September 2017)

• Record Type: Journal Article
• Authors: Cui, Heping; Jia, Chengsheng; Hayat, Khizar; Yu, Jingyang; Deng, Shibin; Karangwa, Eric; Duhoranimana, Emmanuel; Xia, Shuqin; Zhang, Xiaoming
• Is Part Of: RSC advances. Volume 7:Issue 72(2017)
• Page Start: 45442
• Page End: 45451
• Publication Date: 2017-09-25
• Subjects: Chemistry -- Periodicals; 540.5
• DOI: 10.1039/c7ra09355a
• Languages: English
• ISSNs: 2046-2069

Abstract

Abstract : An effective method for preparing Maillard reaction intermediate (MRI) derived from xylose (Xyl) and phenylalanine (Phe) in aqueous medium was proposed in this study. Abstract : An effective method for preparing Maillard reaction intermediate (MRI) derived from xylose (Xyl) and phenylalanine (Phe) in aqueous medium was proposed in this study. Maillard reaction products (MRPs) were prepared by Maillard reaction performed under stepwise increase of temperature, and cysteine was added as an indicator. The formation conditions of MRI generated from Xyl and Phe were determined through MRPs browning analysis. The MRI prepared under the determined formation conditions was purified using RP-HPLC, and characterized using UPLC-ESI-mass spectra and NMR. The molecular mass (297.1 Da) and formula (C14 H19 O6 N) were proposed. The capacity of flavor formation of heated MRI was evaluated through GC-MS. Results showed that flavor compounds were formed during the subsequent heat treatment, and MRI could be a great potential substitute of MRPs in preparation of fresh process flavors. Therefore, controlled formation of process flavors could be achieved by preparation and application of MRI.