数字农科院2.0

Dicarbonyl-mediated co-formation of aroma compounds and AGEs across heating times

文献类型： 外文期刊

作者： Shi, Haonan;Zhang, Dequan;Liu, Huan;Gao, Rongmei;Wang, Zhenyu;Zhang, Chunjiang

作者机构：

关键词： Maillard reaction;Pyrazines;Glyoxal;Methylglyoxal;N-epsilon-carboxymethyllysine;N-epsilon-carboxyethyllysine;Amadori rearrangement;Isotopic labeling

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2025 年 496 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： This study investigated co-formation of aroma compounds and advanced glycation end products (AGEs) in a glucose lysine model heated at 150 degrees C. Pyrazines were the dominant volatiles, with methylpyrazine reaching up to 104.84 mu g/mL and peaking at 30-35 min. N-epsilon-carboxymethyllysine (CML) and N-epsilon-carboxyethyllysine (CEL) peaked at 20 min (40.15 and 89.68 mu mol/L) and then declined. Methylglyoxal (MGO) consistently exceeding GO in concentration. Correlation analysis showed significant positive associations (P < 0.01) between CML and several pyrazines, suggesting potential co-formation pathways. Carbon labeling showed that methylpyrazine was 93.95 % unlabeled at 5 min but later enriched in labeled species. Among AGEs, CEL exceeded CML, with CML dominated by singly labeled forms ([M + 1](+) 59.02-77.49 %) and CEL showing 23-41 % unlabeled and 12-52 % triply labeled at 5-25 min before shifting to higher labeling after 30 min. Controlling MGO provided a practical way to increase desirable flavor formation while reducing AGE levels.

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