The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production

Zuoyong Zhang,Shudong He,Luji Zhang, Xinjiang Li,Risheng Jin,Qian Liu, Shuguan Chen,Junhui Wang,Hanju Sun

Food Research International（2022）

Cited 5|Views9

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Abstract

•Raw oils and enzymatic hydrolysis-thermal oxidation (ENTH) oils were prepared.•Corn, peanut, and olive oil after ENTH could better promote Maillard reaction (MR).•Coconut oil and palm oil had higher oxidation stability during MR processing.•Oleic acid and linoleic acid oxidation could promote the formation of aldehydes.•ENTH oils could reduce O, N, and S-containing heterocycles content in MR system.

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Key words

Vegetable oils,Unsaturated degree,Enzymatic hydrolysis-thermal oxidation,Maillard reaction,Fatty acids,Volatile compounds

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