Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems. (January 2021)

• Record Type: Journal Article
• Authors: Zhang, Zheqi; Zang, Mingwu; Zhang, Kaihua; Wang, Shouwei; Li, Dan; Li, Xiaoman
• Is Part Of: Food research international. Volume 139(2021)
• Publication Date: 2021-01
• Subjects: Reheating -- Maillard reaction -- Lecithin -- Cephalin -- Warmed-over flavor -- Volatile compounds; Decanal (PubChem CID: 8175) -- 2-Methylpentane-3-Thiol (PubChem CID: 519263) -- Furfuryl Mercaptan (PubChem CID: 7363) -- 2-Pentylfuran (PubChem CID: 19602) -- 2-Methyl-3-Furanthiol (PubChem CID: 34286) -- 2-Nonenal (PubChem CID: 17166) -- Nonanal (PubChem CID: 31289) -- Hexanal (PubChem CID: 6184) -- (E)-Hept-2-Enal (PubChem CID: 5283316) -- Furfural (PubChem CID: 7362); Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109918
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Cephalin can enhance the promotion of lecithin of Maillard products. The decrease of sulfide and increase of aldehyde caused warmed-over flavor. Decanal is the main substance of WOF in the reaction system after reheating. Abstract: Volatile compound profiles in phospholipid (lecithin and cephalin)-xylose-cysteine reaction systems before and after reheating treatment were determined by solid phase micro-extraction combined with gas chromatography-mass spectrometry to investigate the development mechanism of the warmed-over flavor. The contents of sulfides in the four groups containing added lecithin were significantly higher than those in the other groups, indicating that lecithin had a strong promoting effect on the formation of Maillard reaction products at the intermediate-end stages in the reaction system. The coexistence of phosphatidylcholine and lecithin accelerated the Maillard reaction and fatty acid oxidation. Reheating treatment could promote the simultaneous generation of final-stage Maillard reaction products, the formation of fatty aldehydes, and the reaction of fatty aldehydes with intermediate-stage Maillard reaction products of the mid-stage, which ultimately leads to a decrease in the contents of sulfursulphur-containing Maillard reaction products such as those leading to aroma and an increase in the content of aldehydes in meat and demonstrated good consistency with the results of the sensory evaluation. Odour activity values showed that decanal was the main substance contributing to the warmed-over flavor after reheating treatment in the reaction system. The decrease in meaty flavors, such as 2-methylpentane-3-thiol and furfuryl mercaptan also resulted in flavor deterioration after reheating.