title: High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model system.
abstract: Application of high intensity ultrasound has shown potential in the production of Maillard reaction odor-active flavor compounds in model systems. The impact of initial pH, sonication duration, and ultrasound intensity on the production of Maillard reaction products (MRPs) by ultrasound processing in a cysteine-xylose model system were evaluated using Response Surface Methodology (RSM) with a modified mathematical model. Generation of selected MRPs, 2-methylthiophene and tetramethyl pyrazine, was optimal at an initial pH of 6.00, accompanied with 78.1 min of processing at an ultrasound intensity of 19.8 W cm(-2). However, identification of volatiles using gas chromatography-mass spectrometry (GC/MS) revealed that ultrasound-assisted Maillard reactions generated fewer sulfur-containing volatile flavor compounds as compared to conventional heat treatment of the model system. Likely reasons for this difference in flavor profile include the expulsion of H2S due to ultrasonic degassing and inefficient transmission of ultrasonic energy.
authors: Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
authors: Olivia X H
authors: OXH
authors: Ong
authors: Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
authors: Yi-Xin
authors: YX
authors: Seow
authors: Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
authors: Peter K C
authors: PKC
authors: Ong
authors: Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, People's Republic of China. Electronic address: chmzwb@nus.edu.sg.
authors: Weibiao
authors: W
authors: Zhou
mesh_terms: D003545:Cysteine / Q000737:chemistry*; D005421:Flavoring Agents / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction; D011719:Pyrazines / Q000737:chemistry; D013876:Thiophenes / Q000737:chemistry; D000069453:Ultrasonic Waves; D014994:Xylose / Q000737:chemistry*
chemical_list: D005421:Flavoring Agents; D011719:Pyrazines; D013876:Thiophenes; D014994:Xylose; D003545:Cysteine; C017953:tetramethylpyrazine
keywords: Cysteine–xylose; Degassing; Flavor production; High-intensity ultrasound; Maillard reaction