GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate

An-Ran Zheng; Chao-Kun Wei; Dun-Hua Liu; Kiran Thakur; Jian-Guo Zhang; Zhao-Jun Wei

doi:10.1016/j.crfs.2023.100445

GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate

Curr Res Food Sci. 2023 Jan 14:6:100445. doi: 10.1016/j.crfs.2023.100445. eCollection 2023.

Authors

An-Ran Zheng^{1

2}, Chao-Kun Wei^{1

2

3}, Dun-Hua Liu¹, Kiran Thakur^{2

3}, Jian-Guo Zhang^{2

3}, Zhao-Jun Wei^{2

3}

Affiliations

¹ School of Food and Wine & School of Agriculture, Ningxia University, Yinchuan, 750021, PR China.
² School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, PR China.
³ School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, PR China.

Abstract

Maillard reaction products (MRPs) with roasted/broth flavors were prepared and analyzed for the resulting flavor differences. The identification of volatile compounds in MRPs was carried out by GC-MS and GC × GC-ToF-MS. A total of 88 compounds were identified by GC-MS; 130 compounds were identified by GC × GC-ToF-MS, especially acids and ketones were identified. Principal component analysis (PCA) was used to visualize the volatile compounds, and the roasted/broth flavors were differentiated. The contents and types of pyrazines were more in roasted flavors; thiol sulfides and thiophenes were more in broth flavors. All in all, the differences in volatile compounds producing roasted/broth flavors were studied through the cysteine-xylose-glutamate Maillard reaction system, which provided a theoretical basis for the future use of Maillard reaction to simulate meat flavor.

Keywords: Cysteine; Flavor; Glutamate; Maillard reaction; Volatile components.