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Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.
J Food Sci. 2018 Jan; 83(1):46-52.JF

Abstract

To evaluate the role of Maillard reactions in the generation of flavor compounds in Jinhua ham, the reactions of glucose and ethanal with histidine and lysine, respectively, were studied by simulating the ripening conditions of Jinhua ham. The volatile products produced were analyzed using solid phase microextraction-gas chromatography/mass spectrometry. The results showed that 8 volatile compounds were generated by the reaction of glucose and histidine and 10 volatile compounds were generated by the reaction of glucose and lysine. Reactions of ethanal with lysine and with histidine both generated 31 volatile compounds that contributed to the flavor of Jinhua ham. This indicates that histidine and lysine related to Maillard reactions possibly play important roles in the generation of the unique flavor compounds in Jinhua ham. This research demonstrates that free amino acids participate in the generation of volatile compounds from Jinhua ham via the Maillard reaction and provides a basic mechanism to explain flavor formation in Jinhua ham.

PRACTICAL APPLICATION

Jinhua ham is a well-known traditional Chinese dry-cured meat product. However, the formation of the compounds comprising its special flavor is not well understood. Our results indicate that Maillard reactions occur in Jinhua ham under ripening conditions. This work illustrates the contribution of Maillard reactions to the flavor of Jinhua ham.

Authors+Show Affiliations

Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ., Zhengzhou 450002, PR China. College of Food Science and Technology, Henan Agricultural Univ., Zhengzhou 450002, PR China.Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ., Zhengzhou 450002, PR China. College of Food Science and Technology, Henan Agricultural Univ., Zhengzhou 450002, PR China.College of Animal Husbandry and Veterinary Science Engineering, Henan Agricultural Univ., Zhengzhou 450002, PR China.Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ., Zhengzhou 450002, PR China. College of Food Science and Technology, Henan Agricultural Univ., Zhengzhou 450002, PR China.Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ., Zhengzhou 450002, PR China. College of Food Science and Technology, Henan Agricultural Univ., Zhengzhou 450002, PR China.Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ., Zhengzhou 450002, PR China. College of Food Science and Technology, Henan Agricultural Univ., Zhengzhou 450002, PR China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29194607

Citation

Zhu, Chao-Zhi, et al. "Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction." Journal of Food Science, vol. 83, no. 1, 2018, pp. 46-52.
Zhu CZ, Zhao JL, Tian W, et al. Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction. J Food Sci. 2018;83(1):46-52.
Zhu, C. Z., Zhao, J. L., Tian, W., Liu, Y. X., Li, M. Y., & Zhao, G. M. (2018). Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction. Journal of Food Science, 83(1), 46-52. https://doi.org/10.1111/1750-3841.13996
Zhu CZ, et al. Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction. J Food Sci. 2018;83(1):46-52. PubMed PMID: 29194607.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction. AU - Zhu,Chao-Zhi, AU - Zhao,Jing-Li, AU - Tian,Wei, AU - Liu,Yan-Xia, AU - Li,Miao-Yun, AU - Zhao,Gai-Ming, Y1 - 2017/12/01/ PY - 2017/06/29/received PY - 2017/10/18/revised PY - 2017/10/30/accepted PY - 2017/12/2/pubmed PY - 2018/5/17/medline PY - 2017/12/2/entrez KW - Jinhua ham KW - Maillard reaction KW - histidine KW - lysine KW - volatile compounds SP - 46 EP - 52 JF - Journal of food science JO - J. Food Sci. VL - 83 IS - 1 N2 - : To evaluate the role of Maillard reactions in the generation of flavor compounds in Jinhua ham, the reactions of glucose and ethanal with histidine and lysine, respectively, were studied by simulating the ripening conditions of Jinhua ham. The volatile products produced were analyzed using solid phase microextraction-gas chromatography/mass spectrometry. The results showed that 8 volatile compounds were generated by the reaction of glucose and histidine and 10 volatile compounds were generated by the reaction of glucose and lysine. Reactions of ethanal with lysine and with histidine both generated 31 volatile compounds that contributed to the flavor of Jinhua ham. This indicates that histidine and lysine related to Maillard reactions possibly play important roles in the generation of the unique flavor compounds in Jinhua ham. This research demonstrates that free amino acids participate in the generation of volatile compounds from Jinhua ham via the Maillard reaction and provides a basic mechanism to explain flavor formation in Jinhua ham. PRACTICAL APPLICATION: Jinhua ham is a well-known traditional Chinese dry-cured meat product. However, the formation of the compounds comprising its special flavor is not well understood. Our results indicate that Maillard reactions occur in Jinhua ham under ripening conditions. This work illustrates the contribution of Maillard reactions to the flavor of Jinhua ham. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/29194607/Contribution_of_Histidine_and_Lysine_to_the_Generation_of_Volatile_Compounds_in_Jinhua_Ham_Exposed_to_Ripening_Conditions_Via_Maillard_Reaction_ L2 - https://doi.org/10.1111/1750-3841.13996 DB - PRIME DP - Unbound Medicine ER -