Abstract
To convert this underutilized P. citrinopileatus which is well known for its savory taste into the high value-added food ingredients, the influence of different sulfur-containing compounds, including l-cysteine (Cys), l-methionine (Met) and thiamine (Thi) on the structure, sensory profiles and antioxidant activities of Maillard Reaction products (MRPs) obtained from P. citrinopileatus was evaluated and compared. Sulfur-containing substances significantly enhanced the Maillard reaction progress and antioxidant activities of MRPs. Cys-MRPs showed the strongest fluorescence intensity and the lowest particle size. Partial least squares regression (PLSR) analysis showed that thiols and Maillard peptides formed in Cys-MRPs exhibited meat-like aroma, kokumi and umami taste, while Met-MRPs exhibited caramel-like aroma attributed to the formation of furans. Therefore, the improvement of MRPs obtained from P. citrinopileatus with various sulfur-containing substances could increase their industrial potential as flavor enhancers with higher antioxidant activities.
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