Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine.


State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick 08901, NJ, USA. Electronic address: [Email]


The Maillard reaction intermediate (MRI) and Maillard reaction products (MRPs) derived from xylose (Xyl) and phenylalanine (Phe) were prepared, then stored at 25 °C for 60 days. After storage, the contents of flavor compounds and the clarity of MRPs solution decreased, and the apparent Z-average hydrodynamic diameter (Dh) of particles in the solution increased from 149 to 439 nm. However, the MRI solution remained transparent during storage. The concentration of MRI only decreased by 6.49%, and A294 of the solution increased slightly yet A420 remained stable. Numerous flavor compounds in MRPs decreased during heat treatment, meanwhile the cross-linking and aggregation of MRPs were intensified, and the particles' Dh increased to micron level. The heated MRI solution showed a similar appealing profile and flavor fingerprints as the MRPs solution before heat treatment. Controlled formation of flavors from MRIs is proposed to be used as potential alternative to the existing Maillard flavorings.


1,2-dichlorobenzene (PubChem CID: 7239),Acetonitrile (PubChem CID: 6342),Controlled formation of flavor,Ethanol (PubChem CID: 702),Formic acid (PubChem CID: 284),Maillard reaction intermediate,Storage stability,d-xylose (PubChem CID: 135191),l-phenylalanine (PubChem CID: 6140),