Contributions of temperature and l-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and d-xylose Maillard reaction system

Abstract

Rapeseed peptide was used to produce flavor enhancer via heating with d-xylose at various temperatures (80–140 °C) at reaction pH 7.4 for 2 h with or without l-cysteine (RXC or RX). Effects of temperatures and l-cysteine on the Maillard reaction products (MRPs) were investigated by the determinations of pH, color, free amino acids (FAA), and volatile compounds, as well as E-nose and E-tongue analyses. Partial least square regression (PLSR) method was further applied to explore the correlations. Results suggested that pH decreased more significantly in RXCs, and a more dark brown color was observed in RXs with the increase of heating temperatures. The lowest bitterness MRPs were obtained by heating at 140 °C with cysteine (RXC-140), while the highest umami and saltiness sample was found in RX-100. Bitter and umami FAAs were present in greater amounts at higher temperatures with cysteine. Furthermore, RXC showed a meat-like flavor due to the generation of sulfur-containing compounds, and more furans and nitrogen-containing compounds were detected in RX, along with a caramel-like flavor.