Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems.

Volatile compounds formed in model reactions involving synthesized initial Maillard intermediates Gly-Amadori and [C]-2-threityl-thiazolidine-4-carboxylic acids ([C]-TTCA) in different molar ratios and free cysteine and glycine were investigated by solid-phase microextraction/gas chromatography-mass spectrometry and gas chromatography-olfactometry. The 1:1 ratio composition pattern provided the highest yields of all the sulfur-containing compounds, the potent meaty flavors or their C-labeled/unlabeled fractions, indicating a moderate level of glycine relative to cysteine was optimum for maximally yielding meaty flavors in complex meat-like Maillard systems containing cysteine as well as glycine. In addition, the 1:1 ratio composition led to formation of C-labeled molecules of some key meaty flavors e.

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers.

The unique flavor of Beijing Youji (BJY) chicken broth compared with that of commercial broilers (CB) was investigated by solvent-assisted flavor evaporation combined with AEDA/GC-O (aroma extract dilution analysis of gas chromatography-olfactometry), quantitation, and aroma recombination. A total of 71 odorants with almost the same major odorants (≥10 ng/g broth) were found by GC-O in both BJY and CB broths. However, BJY broth had thirty-two more extra odorants than CB broth, indicating the rich fragrance of the former.

Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat.

Glutathione and glucose with or without chicken fat/oxidized chicken fat were thermally reacted for generation of stewed meat-like aroma, where 42 sulfur-containing odorants were identified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The observed effects or interactions on meat flavor formation due to the fats were similar to previous reports of cysteine-reducing sugar reactions. Carbohydrate module labeling approach demonstrated ten alkyl chain compounds were indeed resulted from the lipid degradation-Maillard reaction interactions, whereas the fats had little effect on formation pathways of compounds only derived from the Maillard reaction.

Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor.

The meat-like reactions of l-cysteine and d-(+)-xylose with or without glycine were investigated. LC-MS was used to quantitatively determine the initial stage intermediates including 2-threityl-thiazolidine-4-carboxylic acid, Cys-Amadori, and Gly-Amadori in the reaction mixtures. The results showed that the addition of glycine was only in positive correlation with the browning feature of cyseine-xylose reaction.

Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems.

To explore initial Maillard reaction pathways and mechanisms for maximal formation of meaty flavors in heated cysteine-xylose-glycine systems, model reactions with synthesized initial Maillard intermediates, Gly-Amadori, TTCA (2-threityl-thiazolidine-4-carboxylic acids) and Cys-Amadori, were investigated. Relative relativities were characterized by spectrophotometrically monitoring the development of colorless degradation intermediates and browning reaction products. Aroma compounds formed were determined by solid-phase microextraction combined with GC-MS and GC-olfactometry.