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KMID : 1007520220310131647
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Food Science and Biotechnology
2022 Volume.31 No. 13 p.1647 ~ p.1660
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Effect of amino acids in the Maillard reaction products generated from the reaction flavors of Tenebrio molitor (mealworm) protein and D-xylose
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Park Hye-Young
Seo Ho-Jun
Cho In-Hee
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Abstract
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In this study, Tenebrio molitor (mealworm) protein and reducing sugar were thermally reacted without (MP-RF) or with amino acids (MPA-RFs, A is then replaced with three-letter abbreviation of amino acid used in the reaction), and their Maillard reaction products (MRPs) and sensory characteristics were compared to explore the amino acids that contributed to desirable meat-related odor attributes in MP-RF. The odor characteristics perceived from MP-RF were changed based on the amino acid that was added to MP-RF and then reacted. Noticeably, a ‘dried shrimp-like’ attribute, which was the most intense in MP-RF, was weakened in all MPA-RFs. The ‘meaty’ and ‘sulfur-like’ odor notes were higher in MP-RF reacted with cysteine (MPCys-RF) than those in MP-RF and most MPA-RFs. In addition, 2-methyl-3-furanthiol and 2-furfurylthiol, which are the most important key odorants in a meat flavoring material, were also found only in MPCys-RF. These results show that the meaty flavoring potential of MP-RF was significantly enhanced when reacted with cysteine.
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KEYWORD
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Tenebrio molitor (mealworm) protein, Reaction flavor, Volatile Maillard reaction product, Meat flavor, Cysteine
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