Issue 72, 2017, Issue in Progress

Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

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 (C14H19O6N) 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.

Graphical abstract: Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

Supplementary files

Article information

Article type
Paper
Submitted
23 Aug 2017
Accepted
19 Sep 2017
First published
25 Sep 2017
This article is Open Access
Creative Commons BY-NC license

RSC Adv., 2017,7, 45442-45451

Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

H. Cui, C. Jia, K. Hayat, J. Yu, S. Deng, E. Karangwa, E. Duhoranimana, S. Xia and X. Zhang, RSC Adv., 2017, 7, 45442 DOI: 10.1039/C7RA09355A

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