The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production

Vegetable oils with different unsaturated degrees (corn > peanut > olive > palm > coconut) and corresponding enzymatic hydrolysis-thermal oxidation (ENTH) oils were added into D-xylose and L-cysteine Maillard reaction (MR) system, respectively, for potential meaty aroma production. Results indicated that coconut oil and palm oil had lower peroxide, p-anisidine, total antioxidant values, and malondialdehyde content after ENTH and MR. Corn, peanut, and olive oils after ENTH could significantly promote MR because they caused the lower pH, higher reactants depletion, and higher browning degree in the water phase separated from the oil-Maillard reaction system. Additionally, the volatiles were mainly formed from oil phase. Corn, peanut, and olive oils were beneficial to volatiles formation in the oil-MR system due to fatty acid oxidation, especially oleic acid and linoleic acid. Meanwhile, compared to raw oils, adding ENTH oils to the MR system could reduce the content of oxygen, nitrogen, and sulfur-containing heterocycles.

Automated summary

Different vegetable oils combined with enzymatic hydrolysis-thermal oxidation (ENTH) were used in Maillard reaction (MR) system to produce meaty aroma. Coconut oil and palm oil showed better quality, while corn, peanut, and olive oils promoted the reaction and facilitated the formation of volatile compounds. Addition of ENTH oils reduced the content of oxygen, nitrogen, and sulfur-containing heterocycles.