Volatile compounds produced in Maillard reactions involving cysteine, ribose and phospholipid

The interaction of phospholipid in the Maillard reaction between cysteine and reducing sugars is of importance in the formation of meat flavour. The major volatile products of the aqueous reaction between cysteine and ribose, in the absence and presence of phospholipid, have been studied by gas chromatography (GC)--mass spectrometry and GC--infrared spectroscopy, and the individual odours assessed by sensory evaluation of the GC effluent. Without phospholipid, sulphur-containing heterocyclic Maillard products predominated, while the inclusion of phospholipid added lipid degradation products as well as certain compounds specific to the interaction of lipid in the Maillard reaction. The phospholipid also has a marked effect on the overall odour of the reaction mixtures and on the nature of the individual aromas detected.