Mechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine‐glucose Maillard reaction system DOI
Yuxia Yuan, Khizar Hayat,

Jibao Cai

et al.

Journal of the Science of Food and Agriculture, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 23, 2024

Abstract BACKGROUND The typical aroma compounds in methionine‐glucose Maillard products often undergo further degradation and polymerization during storage thermal processing, leading to flavor dispersion distortion. It is crucial identify measures that enhance substances such matrices. RESULTS effect of oxygen on the formation reaction system was explored by determining substance contents differences. Compared with concentration air (21%), a high (30% 40%) effectively promoted substances. Pyrazines increased 44% thioethers 13%. process content key were both measured explain involvement oxygen. found efficiency glucose methionine α ‐dicarbonyl compounds, including glyoxal, methylglyoxal 3‐deoxyglucosinone. Moreover, glyoxal‐methylglyoxal‐methionine model established verify intervention pyrazines generating from compounds. confirmed consumption glyoxal methylglyoxal, which more readily converted into without forming melanoidins. CONCLUSION A glucose, inhibited occurrence browning. present study provides new concept for enhancement products. © 2024 Society Chemical Industry.

Language: Английский

Influence Mechanism of Oxygen on Browning of Sorbitol-Glycine System by Regulating Reducing Sugar Generation and Deoxyglucosone Degradation DOI
Yilin Zhang, Xiaotian Huang, Yuhan Yan

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106196 - 106196

Published: Feb. 1, 2025

Language: Английский

Citations

0
Distribution characteristics and formation mechanism of acrylamide in air-fried potato strips DOI
Jing Li, Ni Zhao, Xiaotian Huang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 478, P. 143664 - 143664

Published: March 1, 2025

Language: Английский

Citations

0
A Novel Method in Radish Processing: Augmented Flavor and Health Benefits Revealed through Caenorhabditis elegans Model DOI Creative Commons

Yingqi Liang,

Rongfeng Chen,

Guoguang Zhang

et al.

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 116786 - 116786

Published: Sept. 1, 2024

Language: Английский

Citations

0
Mechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine‐glucose Maillard reaction system DOI
Yuxia Yuan, Khizar Hayat,

Jibao Cai

et al.

Journal of the Science of Food and Agriculture, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 23, 2024

Abstract BACKGROUND The typical aroma compounds in methionine‐glucose Maillard products often undergo further degradation and polymerization during storage thermal processing, leading to flavor dispersion distortion. It is crucial identify measures that enhance substances such matrices. RESULTS effect of oxygen on the formation reaction system was explored by determining substance contents differences. Compared with concentration air (21%), a high (30% 40%) effectively promoted substances. Pyrazines increased 44% thioethers 13%. process content key were both measured explain involvement oxygen. found efficiency glucose methionine α ‐dicarbonyl compounds, including glyoxal, methylglyoxal 3‐deoxyglucosinone. Moreover, glyoxal‐methylglyoxal‐methionine model established verify intervention pyrazines generating from compounds. confirmed consumption glyoxal methylglyoxal, which more readily converted into without forming melanoidins. CONCLUSION A glucose, inhibited occurrence browning. present study provides new concept for enhancement products. © 2024 Society Chemical Industry.

Language: Английский

Citations

0