Indexed on: 19 Sep '18Published on: 19 Sep '18Published in: Journal of the Science of Food and Agriculture
Low molecular weight peptides (LMWPs) (<1kDa) generated in meat during chilled conditioning can act as flavor precursors in the Maillard reaction with a potential contribution to key volatile organic compound (VOC) formation upon heating. Liquid-chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF-MS) successfully detected 44 LMWPs in chicken breast and thigh muscles stored at 4°C for up to 6 days. Carnosine (350mg/100g); glutathione (20mg/100g) (concentrations based on reported values in the literature) and Cysteine Glycine (5mg/100g) (concentration based on results from LC-QTOF-MS) were used in model systems containing ribose (25mg/100g). The three models systems were heated at 180°C for 2 hr at pH 6.3. VOCs were measured by simultaneous distillation solvent extraction/gas chromatography mass spectrometry. Of 33 VOCs detected 26 were significantly different (P≤0.05) between the 3 peptides. The majority of nitrogen-containing volatiles, pyrazines and pyridines, dominated the carnosine mixture, while the sulfur-containing VOCs dominated the GSH and Cys Gly peptide mixtures. Known key aroma compounds such as thiazole (meaty), 2-methyl-3-furanthiol (beef and meat), 2-furfurylthiol (roasted), dihydro-2-methyl-3(2H)-thiophenone (meaty), 2-acetylthiazole (meaty and roasted) and pyrazine (meaty) were detected under conditions specific to aged and thermally treated chicken suggesting a potential contribution to the overall sensory quality of cooked meat. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.