Effect of amino acids in the Maillard reaction products generated from the reaction flavors of Tenebrio molitor (mealworm) protein and d-xylose.
Food Sci Biotechnol
; 31(13): 1647-1660, 2022 Dec.
Article
in En
| MEDLINE
| ID: mdl-36312991
ABSTRACT
In this study, Tenebrio molitor (mealworm) protein and reducing sugar were thermally reacted without (MP-RF) or with amino acids (MPA-RFs, A is then replaced with three-letter abbreviation of amino acid used in the reaction), and their Maillard reaction products (MRPs) and sensory characteristics were compared to explore the amino acids that contributed to desirable meat-related odor attributes in MP-RF. The odor characteristics perceived from MP-RF were changed based on the amino acid that was added to MP-RF and then reacted. Noticeably, a 'dried shrimp-like' attribute, which was the most intense in MP-RF, was weakened in all MPA-RFs. The 'meaty' and 'sulfur-like' odor notes were higher in MP-RF reacted with cysteine (MPCys-RF) than those in MP-RF and most MPA-RFs. In addition, 2-methyl-3-furanthiol and 2-furfurylthiol, which are the most important key odorants in a meat flavoring material, were also found only in MPCys-RF. These results show that the meaty flavoring potential of MP-RF was significantly enhanced when reacted with cysteine.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Food Sci Biotechnol
Year:
2022
Document type:
Article
Publication country:
COREA DEL SUR
/
CORÉIA DO SUL
/
KR
/
SOUTH KOREA