Unlocking the Potential of Cysteine-Xylose Maillard Reaction Intermediates as Natural Flavor Precursor: A Comprehensive Study on Flavor Regulation, Storage Stability, and Antioxidant Activity

Abstract

2-Threityl-thiazolidine-4-carboxylic acid (TTCA) and Amadori rearrangement product (ARP), as intermediates of xylose-cysteine (Cys-Xyl) Maillard reaction system, have been proven to form fresh flavor during thermal processing. This study comprehensively analyzes the advantages of MRIs as natural heat-processed flavor base, including flavor formation patterns, storage stability, and antioxidant potential. The results showed that TTCA/ARP revealed excellent environmental stability at low temperature, neutral pH, and low water activity. Further research found that TTCA/ARP compounds have certain Fe 2+ chelating ability, reducing power, and free radical scavenging ability within the concentration range of 0.5 to 3.0 mg/mL. MRI S can be mixed with Maillard reaction products as antioxidants in cooked or semi-processed foods to improve the quality and stability of food products. Additionally, different heat treatment conditions as well as addition of different exogenous amino acids can regulate the flavor formation profile and characteristics of TTCA, making it adapt to different real food systems, broadening its processing adaptability. This research provides a theoretical basis for the development of green and sustainable food flavor and antioxidant systems, and is expected to replace synthetic additives and reduce the environmental footprint of food processing.