Journal
FOOD CONTROL
Volume 136, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2022.108866
Keywords
Cheese; Maillard reaction products; Furosine; Furfurals; Advanced glycation end products (AGEs); N-epsilon-carboxymethyllysine (CML); N-epsilon-carboxyethyllysine (CEL)
Categories
Funding
- National Key Research and Devel-opment Program of China [2017YFC1600405]
- National Natural Science Foundation of China [32060580]
Ask authors/readers for more resources
The aim of this study was to investigate the occurrence of Maillard reaction products in different types of commercially available cheeses. The content of these products in hard and semi-hard cheeses were significantly higher than those in soft and semi-soft cheeses.
The aim of this study was to investigate the occurrence of Maillard reaction products of different types of commercially available cheeses. Cheeses are the commonly consumed dairy products characterized by their many different flavors, textures and aromas. Pasteurization, fermentation and ripening are the key steps of cheese manufacturing, which might lead to the formation of some harmful products. In this study, furosine, furfurals, two representative advanced glycation end products (AGEs) were analyzed by gas chromatography triple quadrupole mass spectrometry (GC-MS/MS) and liquid chromatography-triple quadrupole mass spectrometry (LC-MS/MS). The content of furosine in cheeses were the highest, followed by AGEs, while levels of furfurals were relatively low. The contents of these Maillard reaction products in hard and semi-hard cheeses were significantly higher than those in soft and semi-soft cheeses. Finally, the correlation between proximate composition and Maillard reaction products was further analyzed.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available