The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil.

Autor: Hu BB; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China., Yin WT; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China. Electronic address: yin.wenting@haut.edu.cn., Zhang HB; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China., Zhai ZQ; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China., Liu HM; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China., Wang XD; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jun; Vol. 186, pp. 114397. Date of Electronic Publication: 2024 Apr 21.
DOI: 10.1016/j.foodres.2024.114397
Abstrakt: The formation mechanism behind the sophisticated aromas of sesame oil (SO) has not been elucidated. The interaction effects of the Maillard reaction (MR) and lipid oxidation on the aroma formation of fragrant sesame oil were investigated in model reaction systems made of l-lysine (Lys) and d-glucose (Glc) with or without fresh SO (FSO) or oxidized SO (OSO). The addition of OSO to the Lys-Glc model increased the MR browning at 294 nm and 420 nm and enhanced the DPPH radical scavenging activity greater than the addition of FSO (p < 0.05). The presence of lysine and glucose inhibited the oxidation of sesame oil, reduced the loss of γ-tocopherol, and facilitated the formation of sesamol (p < 0.05). The Maillard-lipid interaction led to the increased concentrations of some of the alkylpyrazines, alkylfurans, and MR-derived ketones and acids (p < 0.05) while reducing the concentrations of other pyrazines, lipid-derived furans, aliphatic aldehydes, ketones, alcohols, and acids (p < 0.05). The addition of FSO to the MR model enhanced the characteristic roasted, nutty, sweet, and fatty aromas in sesame oil (p < 0.05), while excessive lipid oxidation (OSO) brought about an unpleasant oxidized odor and reduced the characteristic aromas. This study helps to understand the sophisticated aroma formation mechanism in sesame oil and provides scientific instruction for precise flavor control in the production of sesame oil.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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