ArticleFoods (Basel, Switzerland)2023
Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione-Ribose Maillard Reactions.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 24 citations in OpenAlex.
- Functional enhancement of traditional taralli through lentil hulls and tritordeum flour integration: nutritional, metabolomic, and sensory insights.Food chemistry: X · 2026Article
- Comparative profiling of volatile and non-volatile compounds associated with odor and taste in uncooked and cooked farmed golden apple snails (Food chemistry: X · 2026Article
- Quantification of Volatile Organic Compounds (VOCs), Nitrogen Oxides (NOACS ES&T air · 2026Article
- Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor.Food science of animal resources · 2025Review
- Intelligent Evaluation and Dynamic Prediction of Oyster Freshness with Electronic Nose Based on the Distribution of Volatile Compounds Using GC-MS Analysis.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
8 authors at 2 institutions in 1 country.
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Abstract
The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which are key to understanding this process. Herein, nine aliphatic aldehyde−glutathione−ribose models were designed to explore the influence of lipid oxidation products with different structures on the MR. The browning degree, fluorescence degree, and antioxidant activity of the MR products were determined, and the generated volatile organic compounds (VOCs) and nonvolatile compounds were analyzed by gas chromatography-mass spectrometry and ultra-performance liquid chromatography-mass spectrometry. A total of 108 VOCs and 596 nonvolatile compounds were detected. The principal component and hierarchical clustering analyses showed that saturated aldehydes mainly affected the VOCs generated by the MR, while unsaturated aldehydes significantly affected the nonvolatile compounds, which changed the taste attributes of the MR products. Compared with the control group, the addition of unsaturated aldehydes significantly increased the sourness score and decreased the umami score. In addition, the addition of unsaturated aldehydes decreased the antioxidant activity and changed the composition of nonvolatile compounds, especially aryl thioethers and medium chain fatty acids, with a strong correlation with umami and sourness in the electronic tongue analysis (p < 0.05). The addition of aliphatic aldehydes reduces the ultraviolet absorption of the intermediate products of MR browning, whereas saturated aldehydes reduce the browning degree of the MR products. Therefore, the flavor components of processed foods based on the MR can be effectively modified by the addition of lipid oxidation products.
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