Effect of amino compounds on the volatile compounds and antioxidant activity of Maillard reaction products of enzymatic hydrolyzed cabbage leaves

Abstract

Different Maillard reaction model mixtures based on hydrolyzed cabbage leaves waste protein supplemented with different amino compounds (cysteine, thiamine and / or alanine) were used to explore the effect of each amino compound on the characteristics of the generated Maillard reaction products (MRPs). A comparative study was carried out between MRPs of the model mixtures in terms of odour sensory characteristics, SPME-GC–MS analysis of the headspace volatiles, browning intensity and antioxidant activity. The results revealed that omission of one amino compound from the model mixtures led to significant variations in the volatile compounds, browning intensity and odour profile of the MRPs. Omission of cysteine resulted in 25.00% and 30.83% decrease in the thiol containing compounds and antioxidant activity, respectively. While, omission of alanine led to a significant decrease in pyrazines and furans (75% and 100%, respectively), browning intensity and an increase in content of the thiol compounds and antioxidant activity of MRPs.