Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound

Shibin Deng; Heping Cui; Shahzad Hussain; Khizar Hayat; Wei Liu; Xiaoming Zhang; Chi-Tang Ho

doi:10.1016/j.foodchem.2024.142033

Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound

Food Chem. 2024 Nov 13;465(Pt 1):142033. doi: 10.1016/j.foodchem.2024.142033. Online ahead of print.

Authors

Shibin Deng¹, Heping Cui², Shahzad Hussain³, Khizar Hayat⁴, Wei Liu⁵, Xiaoming Zhang⁶, Chi-Tang Ho⁷

Affiliations

¹ Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, College of Environmental and Biological Engineering, Putian University, Putian 351100, Fujian, PR China; Key Laboratory of Ecological Environment and Information Atlas (Putian University) Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian 351100, Fujian, PR China.
² State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China.
³ Department of Food Science and Nutrition, College of Food and Agriculture, King Saud University, P. O Box 2460, Riyadh 11451, Saudi Arabia.
⁴ Department of Natural Sciences, Parkland College, Champaign, IL 61821, USA.
⁵ Rural Environment and Organic Food Development Research Center, Nanjing Institute of Environmental Sciences, Ministry of Ecology and Environment of the People's Republic of China, Nanjing 210000, Jiangsu, PR China.
⁶ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China. Electronic address: [email protected].
⁷ Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA. Electronic address: [email protected].

PMID: 39549517
DOI: 10.1016/j.foodchem.2024.142033

Abstract

The methionine/glucose (Met/Glc) and methionine/glucose-derived Amadori rearrangement product (MG-ARP) models were established to analyze their differences in flavor profiles and aroma potentiality. The principal component analysis revealed the advantage of MG-ARP in the formation of low temperature-induced processing flavor. MG-ARP exhibited superior potential in the rapid formation and high intensity of processed flavor than the Met/Glc except for the inefficiency in pyrazine production. The extra-added Glc tended to react with recovered Met to compete against α-dicarbonyl compounds to suppress the Strecker degradation and pyrazine formation. The additional Met effectively improved the precursor availability and facilitated the conversion of C₆-α-dicarbonyl compounds to short-chained α-dicarbonyl compounds for pyrazine formation rather than their dehydration and cyclization to generate furans. The oxidation of Met favored the nonoxidative carbohydrate degradation leading to MGO formation and the aldolization of dihydropyrazines, which synergistically enriched the varieties of pyrazines, especially for the promoted formation of long-chain substituted pyrazines.

Keywords: Amadori compound; Flavor profile; Oxidation of methionine; Pyrazines; Targeted precursor.