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Key volatile compound formation of rapeseed oil induced via the Maillard reaction during seed roasting. Food chemistry This study was designed to investigate the influence of roasting (150 °C for 0-60 min) on key volatile compounds, sensory evaluation, free amino acids, sugars, and Maillard reaction products (MRPs) of five rapeseed varieties and their oils. During the roasting process, key volatile MRPs of fragrant rapeseed oils (FROs) that increased obviously in concentration were mainly pyrazines. After 60 min of roasting, the stronger nutty-like odor in oil from QH was possibly caused by the high levels of 2,5-dimethylpyrazine (21.72 mg/kg) and 3-ethyl-2,5-dimethylpyrazine (5.06 mg/kg). The 5-hydroxymethylfurfural contents and browning indices increased significantly, whereas reducing sugar and free amino acid contents decreased significantly (p < 0.05). This suggested the extent of the Maillard reaction increased with roasting time. Furthermore, the results of Maillard reaction model system demonstrated glycine, lysine, and histidine could react with glucose to generate 2,5-dimethylpyrazine. Hence, 2,5-dimethylpyrazine is identified as one of the important aroma-active MRPs for FRO. 10.1016/j.foodchem.2022.132992
Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity. Fu Yu,Zhang Yuhao,Soladoye Olugbenga P,Aluko Rotimi E Critical reviews in food science and nutrition Food protein-derived peptides serve as food ingredients that can influence flavor and bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage, and generates a wide range of Maillard reaction products (MRPs) that contribute to flavor and bioactivity of foods. Even though the reactions between proteins and carbohydrates have been extensively investigated, the modifications of food protein-derived peptides and the subsequent impacts on flavor and bioactivity of foods have not been fully elucidated. In this review, the flavor and bioactive properties of food-derived peptides are reviewed. The formation mechanisms with respect to MRPs generated from food protein-derived peptides have been discussed. The state-of-the-art studies on impacts of the Maillard reaction on flavor and bioactivity of food protein-derived peptides are also discussed. In addition, some potential negative effects of MRPs are described. 10.1080/10408398.2019.1691500
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties. Food chemistry The Maillard reaction involves a series of complicated reactions triggered by amino compounds reacting with reducing sugars during food processing and storage. During the Maillard reaction, a complex mixture of various Maillard reaction products (MRPs) forms, affecting the sensorial properties, stability, and nutritional and healthy value of food. Though thousands of volatile flavour compounds are identified in food from the Maillard reaction, knowledge of their formation pathway is scarce. Besides, recognition in the Maillard reaction for food antioxidant and stability mainly bases on the melanoidins. This review discusses progress in the Maillard chemistry of the critical intermediates of Amadori and α-dicarbonyl compounds in food flavour formation. In particular, it summarizes formation pathway of over 100 flavour compounds and the antioxidant activities of the individual intermediates and flavour compounds. Furthermore, complications and challenges in controlling formation of food flavor without the adverse effects are discussed based on the Maillard chemistry. 10.1016/j.foodchem.2022.133416
Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans. Dong Wenjiang,Cheng Ke,Hu Rongsuo,Chu Zhong,Zhao Jianping,Long Yuzhou Molecules (Basel, Switzerland) The aim of this study is to investigate the effect of microwave vacuum drying (MVD) on the drying characteristics and quality attributes of green coffee beans. We specifically focused on the effective moisture diffusion coefficient (), surface temperature, glass transition temperature (), water state, and microstructure. The kinetics of color changes during drying, total phenolic content (TPC), and antioxidant activity (DPPH, FRAP, and ABTS) were also characterized. Microwave power during MVD affected the porosity of coffee beans, their color, TPC, and antioxidant activity. The Allometric 1 model was the most suitable for simulating surface temperature rise kinetics. Thermal processing of green coffee beans resulted in increased , , &Delta;, and TPC values, and greater antioxidant capacity. These findings may provide a theoretical reference for the technical improvement, mechanisms of flavor compound formation, and quality control of dried green coffee beans. 10.3390/molecules23051146
Microwave processing: Effects and impacts on food components. Jiang Hao,Liu Zhigang,Wang Shaojin Critical reviews in food science and nutrition As an efficient heating method, microwave processing has attracted attention both in academic research and industry. However, the mechanism of dielectric heating is quite distinct from that of the traditional conduction heating, and is widely applied as polar molecules and charged ions interaction with the alternative electromagnetic fields, resulting in fast and volumetric heating through their friction losses. Such a heating pattern would cause a certain change in microwave treatment, which is an unarguable reality. In this review, we made a retrospect of the essential knowledge about dielectric properties and summarized the concept of microwave heating, and the impact of microwave application on the main components of foods and agricultural products, which are classified as carbohydrates, lipids, proteins, chromatic/flavor substances, and vitamins. Finally, we offered a way to resolve the drawbacks of relevant microwave treatment and outlined the directions for future research. 10.1080/10408398.2017.1319322
Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS. Jia Xiao,Zhou Qi,Wang Jinqiu,Liu Changsheng,Huang Fenghong,Huang Yin Journal of food biochemistry The study investigated the volatile compounds of sesame oil and the effects of microwave processing (0-8 min with 1-min intervals), mainly focusing on the integral flavor characteristics and individual aroma-active compounds. A total of 82 characteristic odors were identified using GC×GC-TOF/MS. Fifteen volatile compounds with the highest odor activity values (OAV > 100) were selected as the key odors contributing to the flavor profile of microwaved sesame oil, including 2-methyl-propanal (pungent, malt, green), 2-methyl-butanal (cocoa, almond), furaneol (caramel), 1-octen-3-one (mushroom), 4-methyl-3-penten-2-one (sweet), 1-nonanol (fat, citrus, green), 2-methyl-phenol (phenol), 2-methoxy-phenol (smoke, sweet), 2-methoxy-4-vinylphenol (clove, curry), 2,5-dimethyl-pyrazine (cocoa, roasted nut, roast beef), 2-furfurylthiol (coffee, roast), 2-thiophenemethanethiol (sulfur), methanethiol (gasoline, garlic), methional (cooked potato), and dimethyl trisulfide (fish, cabbage). The OAVs significantly increased with a longer microwave process. Meanwhile, PCA results based on E-nose and cluster analysis results based on GC×GC-TOF/MS were similar to distinguish flavor formation during the microwave process. PRACTICAL APPLICATIONS: Sesame oils were prepared by a microwave process. Aroma-active compounds with the highest OAVs in sesame oils were not clear. Identification of key aroma compounds of sesame oils could adopt a comprehensive assessment method in combination with E-nose and individual odors detection. Microwave pretreatment as a new processing technology for sesame oil extraction could reduce the time consumption and produce a unique fragrant flavor compared to the traditional roasting process. 10.1111/jfbc.12786
Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor. He Junhua,Wu Xuehui,Yu Zhiliang Food chemistry Microwave is a new pretreatment technology, and microwave processing time of camellia seeds is a factor affecting the flavor of camellia seed oil (CSO). Therefore, this study on the characteristic volatile compounds of CSO from microwaved seeds with different processing time was carried out by electronic nose (E-nose), headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results of E-nose show that W1W, W2W and W5S were the main sensors to distinguish the flavor profile of CSOs. Through HS-SPME-GC-MS and odor activity value analysis, 80 volatile compounds were detected and 22 key aroma compounds were screened in CSOs. Compared with HS-SPME-GC-MS, 44 volatile compounds were detected by HS-GC-IMS, including 9 identical compounds and 35 different compounds. In general, the volatile compounds of 0, 2 and 3 min CSOs were mainly alcohols and esters, while the 4, 5 and 6 min CSOs were mainly heterocycles and aldehydes. 10.1016/j.foodchem.2021.130388
Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment. Zhang Youfeng,Wu Yuqi,Chen Sirui,Yang Binbin,Zhang Hui,Wang Xingguo,Granvogl Michael,Jin Qingzhe Comprehensive reviews in food science and food safety As one of the three major vegetable oils in the world, rapeseed oil is appreciated for its high nutritional value and characteristic flavor. Flavor is an essential attribute, determining rapeseed oil quality and consumer acceptance. The present manuscript provides a systematic literature review of recent advances and knowledge on the flavor of rapeseed oil, which focuses on aroma-active as well as off-flavor compounds, flavor analysis techniques (i.e., extraction, qualitative, quantitative, sensory, and chemometric methods), and effects of treatments (storage, dehulling, roasting, microwave, flavoring with herbs, refining, and oil heating) on flavor from sensory and molecular perspectives. One hundred thirty-seven odorants found in rapeseed oil from literature are listed and possible formation pathways of some key aroma-active compounds are also proposed. Future flavor analysis techniques will evolve toward time-saving, portability, real-time monitoring, and visualization, which aims to obtain a "complete" flavor profile of rapeseed oil. The changes of volatile compounds in rapeseed oil under different treatments are summarized in this view. Studies to elucidate the influence of different treatments on the formation of aroma-active compounds are needed to get a deeper understanding of factors leading to the variations of rapeseed oil flavor. 10.1111/1541-4337.12780
Flavor characteristics of peanut butter pretreated by radio frequency heating, explosion puffing, microwave, and oven heating. Food chemistry Currently, the effect of different pretreatments (i.e., radio frequency (RF), explosion puffing (EP), microwave (MW) and oven heating (OH)) on the flavor characteristics of peanut butter is unclear. Consequently, this study identified volatile aroma and non-volatile taste using HS-SPME/GC-MS combined with the use of an electronic nose, electronic tongue, and sniffing. 53 volatile compounds in four peanut butters were identified, MW-treated samples exhibited the most aroma-active compounds (43), followed by samples treated using OH (42), EP (38) and RF (21). Different pretreatment resulted in significant flavor differences in the aroma and taste. The peanut butter under MW pretreatment had a strongest nutty notes among the treatments. RF methods yielded smaller particle sizes and better texture compared to conventional OH. However, instantaneous heating using EP did not result in improvements to the aroma or taste. A combination of MW and RF may improve the flavor quality of peanut butter. 10.1016/j.foodchem.2022.133487
Oven, microwave, and combination roasting of peanuts: comparison of inactivation of salmonella surrogate Enterococcus faecium, color, volatiles, flavor, and lipid oxidation. Smith Alicia L,Perry Jennifer J,Marshall Julie A,Yousef Ahmed E,Barringer Sheryl A Journal of food science Peanut safety and quality were evaluated for different roasting technologies. Shelled raw peanuts were roasted using an oven at 163 to 204 °C, microwave, or oven and microwave combinations. The lethal effect of these treatments was investigated on peanuts inoculated with the Salmonella surrogate, Enterococcus faecium and stored at room temperature for 1 h, 24 h, or 7 d before roasting. Roasted peanut color, odor activity values (OAVs), descriptive sensory panel analysis, free fatty acid, and peroxide values were determined. Color and OAVs were also analyzed on 2 commercial peanut butters. OAVs were calculated using volatile levels quantified with selected ion flow tube mass spectrometry and known odor thresholds. All treatments resulted in a minimum of 3 log reduction of inoculated bacterial population. Resistance to the process was not influenced by storage of inoculated peanuts prior to treatment. Roasting by different methods produced equivalent, commercially ideal L* color. Based on the OAVs, treatments had similar volatiles important to flavor compared to the commercial samples. Descriptive sensory analysis showed no significant difference between the roasting treatments for most of the sensory attributes. Lipid oxidation was not significantly different between the roasting methods, displaying no evidence that roasting time or temperature affected lipid oxidation, when ideal color was produced. These results suggest that oven, microwave, or combination roasting should be sufficient to mitigate the threat of Salmonella contamination and produce similar color, OAVs, sensory attributes, and lipid oxidation results. 10.1111/1750-3841.12528
Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat. Cui Heping,Liu Dinghao,Xia Xue,Yu Jingyang,Hayat Khizar,Zhang Xiaoming,Ho Chi-Tang Food & function Ceramic dish cooking method (CDCM) and microwave absorption dish cooking method (MADCM) were used to obtain one-step microwave-cooked Kung Pao Chicken. Processing the optimization of recipes, steaming time and microwave time was conducted for microwave cooking methods. CDCM showed higher taste scores, better umami and sweet attributes, and better color and aroma than MADCM. The NMR and FITC fluorescence analysis results indicated that free water in chicken cooked by CDCM was lost more and tends to shift to immobilized water during the microwave heating as compared with MADCM. However, the aroma intensity by CDCM was weaker than the traditional cooking method (TCM). Electronic nose analysis also showed difference in the flavor profile from CDCM and TCM. According to the GC-MS analysis, aldehydes, the oxidation products of fats, were higher from TCM than from other cooking methods. Therefore, enzymatic hydrolyzed chicken fat at 5 g per 150 g chicken with a degree of enzymatic hydrolysis of 17.00% was used in CDCM to produce ideal fatty and meaty flavor. Both fatty and meaty flavor have increased by 52% and 60% respectively, with less off-flavor, thus, obtaining a similarity of 92% compared to TCM and with appropriate contents of volatiles such as hexanal, heptanal, (E)-2-octenal, (E)-2-decenal, (E)-2-nonenal and 2,4-decadienal. 10.1039/d0fo02726j
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying. Luo Xiaoying,Xiao Shuting,Ruan Qiufeng,Gao Qin,An Yueqi,Hu Yang,Xiong Shanbai Food chemistry This study investigated the effects of different reheating methods (microwave, water boiling, steaming, and frying) on the flavor of surimi gels with untreated sample as control. Electronic nose and electronic tongue results showed that microwave could better maintain the original odor and taste characteristics of surimi gels. Additionally, 43 kinds of volatile aroma compounds were detected in surimi gels, including aldehydes, alcohols, ketones, heterocycles, and esters. The aroma fingerprints of surimi gels were similar between water boiling and steaming and between microwave and the control, whereas frying showed the most unique aroma profile possibly related to the highest TBARS values. The total contents of nucleotides, carnosine and lactic acid were significantly higher in fried samples relative to other samples. In conclusion, all the reheating treatments can alter the flavor of samples, but microwave showed better performance in sensory evaluation and maintaining the original flavor of surimi gels. 10.1016/j.foodchem.2021.131260
Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation. Su Yujie,Chen Zheng,Li Junhua,Chang Cuihua,Gu Luping,Yang Yanjun Food chemistry The salted egg yolk (SEY) is very popular in China for its pleasant flavor and texture. However, the long production cycle of traditional pickling and the waste of salted egg white had limited its industrialization. To solve these problems, a salted egg yolk flavoring was generated through enzymatic hydrolysis and microwave irradiation from fresh egg yolk in this study. The combination of enzymatic hydrolysis and microwave irradiation could force water and lipids in egg yolk to migrate out, and lead to lipid oxidation in high temperature. Lipid oxidation and Strecker degradation were defined as the major pathways of flavor generation. Among the generated volatile compounds, Hexanal, Heptanal, Benzaldehyde and 2-Pentyl-furan were supposed closely related to SEY flavor. This method could be used as an alternative method for the production of salted egg yolk. Furthermore, it could provide a foundation for further investigation of egg yolk containing flavor system. 10.1016/j.foodchem.2020.127913
Microwave-assisted Maillard reactions for the preparation of advanced glycation end products (AGEs). Visentin Sonja,Medana Claudio,Barge Alessandro,Giancotti Valeria,Cravotto Giancarlo Organic & biomolecular chemistry The application of microwaves as an efficient form of volumetric heating to promote organic reactions was recognized in the mid-1980 s. It has a much longer history in the food research and industry where microwave irradiation was studied in depth to optimize food browning and the development of desirable flavours from Maillard reactions. The microwave-promoted Maillard reaction is a challenging synthetic method to generate molecular diversity in a straightforward way. In this paper we present a new rapid and efficient one-pot procedure for the preparation of pentosidine and other AGEs under microwave irradiation. 10.1039/c000789g
Effect of microwave pretreatment of perilla seeds on minor bioactive components content and oxidative stability of oil. Food chemistry This study investigated the effects of different microwave power (380 W, 540 W, 700 W) and time (0-10 min) on the minor bioactive components content and oxidative stability of perilla oil. The results indicated that fatty acids in perilla oil were slightly affected by microwave treatment. The oxidative stability of perilla oil increased with increasing microwave treatment intensity and the oil from perilla seeds treated at 700 W for 10 min had the highest oxidative stability. Compared with other microwave treatments, treatment with 700 W for 10 min resulted in significant increases in the total phytosterols content, Maillard reaction products and DPPH radical scavenging activity of perilla oil, while showed dramatic reductions in the total tocopherol content, phenolic compounds content and lipase activity. These results proved that microwave treatment of perilla seeds was an effective way to improve the quality of perilla oil. 10.1016/j.foodchem.2022.133010
The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction. Dong Lu,Qiu Caiyi,Wei Fan,Yu Zhenting,Zhang Yan,Wang Shuo Frontiers in nutrition To reduce thermal processing hazards (TPHs), microwave baking has been extensively used in food thermal processing. In this study, the influence of microwave power and microwave time on the formation of TPHs and their precursors was explored in microwave-baked biscuits. The results indicated that the content of acrylamide, 5-hydroxymethylfurfural, methylglyoxal, and 3-deoxyglucosone increased linearly with the extension of microwave time (2, 2.5, and 3 min) and microwave power (440, 480, and 520 W). There was a significant correlation between the four TPHs. 3-Deoxyglucosone may directly or indirectly participate in the formation of the other three TPHs. The relationship between TPH levels with some heat-induced sensory characteristics was analyzed. The correlation between the sensory characteristics and the content of TPHs is L > a > hardness > Water activity (AW). The correlation coefficients between L value and the four TPHs are -0.950, -0.891, -0.803, and -0.985. Furthermore, the content of TPHs produced by traditional baking and microwave baking under the same texture level was compared. Compared with traditional baking (190°C, 7 min), microwave baking at 440 W for 3 min successfully decrease methylglyoxal, 3-Deoxyglucosone, acrylamide, and 5-hydroxymethylfurfural content by 60.75, 30.19, 30.87, and 61.28%, respectively. Traditionally baked biscuits, which had a more obvious color, as characterized by lower L value, larger a and b values, are more susceptible to the formation of TPHs. Therefore, microwave baking can reduce the generation of TPHs. 10.3389/fnut.2022.825365
Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil. Food chemistry In this study, oils extracted from nigella seeds (NS) subjected to microwave roasting at 180, 360, 540 and 720 W for 5 and 10 min were evaluated for quality and stability characteristics. The impact of microwave powers on oil yield, pigment content, Maillard reaction products (MRPs), radical scavenging activity (RSA), color, viscosity, total phenolic content (TPC), oxidative stability index (OSI) and fatty acid composition (FAC) of oil was studied. TPC, RSA, OSI, MRPs, viscosity, chlorophyll and carotenoid contents were higher in oil of NS heated at 720 W for 10 min while maximum oil yield and low acid value was observed for NS heated at 540 W for 10 min. FAC was slightly influenced by microwave roasting and FTIR spectra exhibited a minor difference in intensities of peaks at 3009, 2925, 2854, 1745 and 1161 cm. The results of the study indicated that microwave roasting improves NS oil quality characteristics. 10.1016/j.foodchem.2021.130777
Modulation of Maillard reaction and protein aggregation in bovine meat following exposure to microwave heating and possible impact on digestive processes: An FTIR spectroscopy study. Calabrò Emanuele,Magazù Salvatore Electromagnetic biology and medicine The aim of this study was to highlight the existence of a correlation between Maillard reaction and protein aggregation in bovine meat as a function of power level and exposure time used by microwave heating. The obtained results are compared with those of convective heating. For this, Fourier Transform-Infrared Spectroscopy was used to analyze the effects of microwave heating on different samples of bovine meat cooked in microwave ovens at three power levels of 700, 900 and 1100 W, and in conventional electric oven at the temperature of 170°C. An increase in intensity of methylene vibration bands after microwave cooking at 700 W for 3 min was more than that which occurred after microwave cooking at 900 and 1100 W for 2 min, showing that Maillard reaction depends on exposure time to microwaves. Also, the β-sheet contents at 1695 and 1635 cm in meat samples heated for 2 min by microwave oven increased with increase in power level from 700 to 1100 W, showing that protein aggregation is strictly related to the power level of microwave heating. This result showed that an extended exposure time to microwave heating can significantly alter gastrointestinal digestive processes. 10.1080/15368378.2020.1737805
Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate. Zheng Zhiliang,Zhang Min,Liu Wenchao,Liu Yaping Food chemistry The effects of beef tallow, phospholipid, microwave, and ultrasonic pretreatment (MUP) on the Maillard reaction process, the sensory characteristics of Maillard reaction products (MRPs), and the composition and content of volatile compounds were studied. Maillard reaction of the sample was more intense after MUP, but more hydrophobic amino acids were generated, resulting in relatively high sourness in MRPs. Beef tallow encapsulation has no significant effect on the sensory characteristics of MRPs. The content of volatile compounds in MRPs added with phospholipids increased significantly, and the content of sulfur compounds (especially furan and furanthiol) increased most significantly. Hexanal, Nonanal, 2-Hexylfuran, 2-Hexylthiophene, and 1-Octanol were positively correlated with the value of umami and saltiness of MRPs. The addition of phospholipids after MUP and beef tallow encapsulation helps to increase the saltiness and umami of MRPs, reduce astringency, and produce more sulfur and other flavor compounds. 10.1016/j.foodchem.2021.131902