Volatile compounds produced in maillard reactions involving cysteine, ribose and phospholipid
L.J. Farmer, Donald S. Mottram, Frank B. Whitfield
Journal of the Science of Food and Agriculture
Abstract
Abstract The interaction of phospholipid in the Maillard reaction between cysteine and reducing sugars is of importance in the formation of meat flavour. The major volatile products of the aqueous reaction between cysteine and ribose, in the absence and presence of phospholipid, have been studied by gas chromatography (GC)‐mass spectrometry and GC‐infrared spectroscopy, and the individual odours assessed by sensory evaluation of the GC effluent. Without phospholipid, sulphur‐containing heterocyclic Maillard products predominated, while the inclusion of phospholipid added lipid degradation products as well as certain compounds specific to the interaction of lipid in the Maillard reaction. The phospholipid also has a marked effect on the overall odour of the reaction mixtures and on the nature of the individual aromas detected.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
phospholipid added lipid degradation products
“while the inclusion of phospholipid added lipid degradation products as well as certain compounds specific to the interaction of lipid in the Maillard reaction.”
phospholipid added certain compounds specific to the interaction of lipid in the Maillard reaction
“while the inclusion of phospholipid added lipid degradation products as well as certain compounds specific to the interaction of lipid in the Maillard reaction.”
phospholipid had a marked effect on overall odour of the reaction mixtures
“The phospholipid also has a marked effect on the overall odour of the reaction mixtures and on the nature of the individual aromas detected.”