Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact of peptides and proteins. The pre...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2015-06, Vol.63 (22), p.5364-5372 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Scalone, Gustavo Luis Leonardo Cucu, Tatiana De Kimpe, Norbert De Meulenaer, Bruno |
| description | Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact of peptides and proteins. The present study investigated the generation of pyrazines in model systems containing whey protein, hydrolyzed whey protein, amino acids, and glucose. The impact of thermal conditions, ratio of reagents, and water activity (a w) on pyrazine formation was measured by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME–GC/MS. The presence of oligopeptides from hydrolyzed whey protein contributed significantly to an increased amount of pyrazines, while in contrast free amino acids generated during protein hydrolysis contributed to a lesser extent. The generation of pyrazines was enhanced at low a w (0.33) and high temperatures (>120 °C). This study showed that the role of peptides in the generation of pyrazines in Maillard reaction systems has been dramatically underestimated. |
| doi_str_mv | 10.1021/acs.jafc.5b01129 |
| format | Article |
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Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact of peptides and proteins. The present study investigated the generation of pyrazines in model systems containing whey protein, hydrolyzed whey protein, amino acids, and glucose. The impact of thermal conditions, ratio of reagents, and water activity (a w) on pyrazine formation was measured by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME–GC/MS. The presence of oligopeptides from hydrolyzed whey protein contributed significantly to an increased amount of pyrazines, while in contrast free amino acids generated during protein hydrolysis contributed to a lesser extent. The generation of pyrazines was enhanced at low a w (0.33) and high temperatures (>120 °C). 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Agric. Food Chem</addtitle><description>Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact of peptides and proteins. The present study investigated the generation of pyrazines in model systems containing whey protein, hydrolyzed whey protein, amino acids, and glucose. The impact of thermal conditions, ratio of reagents, and water activity (a w) on pyrazine formation was measured by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME–GC/MS. The presence of oligopeptides from hydrolyzed whey protein contributed significantly to an increased amount of pyrazines, while in contrast free amino acids generated during protein hydrolysis contributed to a lesser extent. The generation of pyrazines was enhanced at low a w (0.33) and high temperatures (>120 °C). This study showed that the role of peptides in the generation of pyrazines in Maillard reaction systems has been dramatically underestimated.</description><subject>amino acids</subject><subject>Amino Acids - chemistry</subject><subject>free amino acids</subject><subject>gas chromatography</subject><subject>glucose</subject><subject>headspace analysis</subject><subject>hydrolysis</subject><subject>Maillard Reaction</subject><subject>mass spectrometry</subject><subject>Models, Biological</subject><subject>odors</subject><subject>oligopeptides</subject><subject>Oligopeptides - chemistry</subject><subject>Peptides - chemistry</subject><subject>polypeptides</subject><subject>pyrazines</subject><subject>Pyrazines - chemistry</subject><subject>solid phase microextraction</subject><subject>temperature</subject><subject>water activity</subject><subject>whey protein</subject><subject>Whey Proteins - chemistry</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kEFPHCEYQEljU7e2956UYw_O9oMZhpnjZuNaE40m1jNh4BuLmYEVZky2v17srr31RD54PMgj5BuDJQPOfmiTlk-6N0vRAWO8_UAWTHAoBGPNEVlAZopG1OyYfE7pCQAaIeETOeailayt-IK8XPl-mNEbpKGnm4hIV6Pzga6Ms-mc3g7uMWxxOzmLedTe0rsw7N53aPB0-o10E-KoJ5enbLnbRf3H-XzqPL3Rbhh0tPQmWBzo_S5NOKYv5GOvh4RfD-sJedhc_Fr_LK5vL6_Wq-tClzVMRSVNU9aNxEq0FVjBhOlkJUXZcYNcdLVtpDAlZ43lLXbStLzTyDsEU9oKmvKEfN97tzE8z5gmNbpkMP_IY5iTYlleV0LWMqOwR00MKUXs1Ta6UcedYqDeaqtcW73VVofa-crpwT53I9p_F97zZuBsD_Q6KP0YXVIP9xxYDVnQilJk4nxP_JWHOfqc4_8vvgK9dJR7</recordid><startdate>20150610</startdate><enddate>20150610</enddate><creator>Scalone, Gustavo Luis Leonardo</creator><creator>Cucu, Tatiana</creator><creator>De Kimpe, Norbert</creator><creator>De Meulenaer, Bruno</creator><general>American Chemical Society</general><general>American Chemical Society, Books and Journals Division</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20150610</creationdate><title>Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems</title><author>Scalone, Gustavo Luis Leonardo ; Cucu, Tatiana ; De Kimpe, Norbert ; De Meulenaer, Bruno</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a360t-47c83687e45940d515cb74753b2ce25b6d875c3218d29eb7c92bae2be0c3d4083</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>amino acids</topic><topic>Amino Acids - chemistry</topic><topic>free amino acids</topic><topic>gas chromatography</topic><topic>glucose</topic><topic>headspace analysis</topic><topic>hydrolysis</topic><topic>Maillard Reaction</topic><topic>mass spectrometry</topic><topic>Models, Biological</topic><topic>odors</topic><topic>oligopeptides</topic><topic>Oligopeptides - chemistry</topic><topic>Peptides - chemistry</topic><topic>polypeptides</topic><topic>pyrazines</topic><topic>Pyrazines - chemistry</topic><topic>solid phase microextraction</topic><topic>temperature</topic><topic>water activity</topic><topic>whey protein</topic><topic>Whey Proteins - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Scalone, Gustavo Luis Leonardo</creatorcontrib><creatorcontrib>Cucu, Tatiana</creatorcontrib><creatorcontrib>De Kimpe, Norbert</creatorcontrib><creatorcontrib>De Meulenaer, Bruno</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Scalone, Gustavo Luis Leonardo</au><au>Cucu, Tatiana</au><au>De Kimpe, Norbert</au><au>De Meulenaer, Bruno</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2015-06-10</date><risdate>2015</risdate><volume>63</volume><issue>22</issue><spage>5364</spage><epage>5372</epage><pages>5364-5372</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact of peptides and proteins. The present study investigated the generation of pyrazines in model systems containing whey protein, hydrolyzed whey protein, amino acids, and glucose. The impact of thermal conditions, ratio of reagents, and water activity (a w) on pyrazine formation was measured by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME–GC/MS. 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| source | MEDLINE; ACS Publications |
| subjects | amino acids Amino Acids - chemistry free amino acids gas chromatography glucose headspace analysis hydrolysis Maillard Reaction mass spectrometry Models, Biological odors oligopeptides Oligopeptides - chemistry Peptides - chemistry polypeptides pyrazines Pyrazines - chemistry solid phase microextraction temperature water activity whey protein Whey Proteins - chemistry |
| title | Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems |
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