Development of Flavor Substances and Heterocyclic Amines by Maillard Reaction Models of Xylose-cysteine at 110 ℃

In order to further realize the directional control of the Maillard reaction, the study explored the Maillard reaction models of reducing sugar and amino acid in six groups with different contents by factorial design using the beef broth extract as stock solution, OD value and sensory evaluation as evaluation indexes. The solid phase micro-extraction-gas chromatography-mass spectrometry (SPEM-GC-MS) and ultra-high-phase liquid chromatography-mass spectrometry (UHPLC-MS) were used to determine the categories and quantities of volatile flavor compounds and heterocyclic amines. The results indicated that the highest score of the Maillard reaction model was achieved under the following conditions:0.04 g/mL reducing sugar and 0.04 g/mL amino acid at pH7, temperature 110℃, time 70 min. The products contained 11 categories (52 kinds) of volatile flavor compounds, such as thiazoles (24.910%), ketones (20.220%), pyrazines (19.531%), furans (14.606%) and so on. The content of heterocyclic amines was 2.660 ng/mL in the Maillard reaction product. This experiment acquired a kind of the Maillard reaction model product with ideal flavor and low contents of heterocyclic amines at lower temperature, which provided theoretical reference for its directional control and application in meat products.