Formation Of Melanoidins Research Articles

Сравнительное изучение сохранности антоцианов в гранатовых соках-заготовках горячего розлива

Abstract. Taking into account the biological and antioxidant activity of anthocyanins and their responsiveness to various technological factors, the purpose of this work was to identify a balance between the total losses of anthocyanins and anthocyanins of sediment in experimental samples of pomegranate juice-semi-finished product. The juice of pomegranates of the Guleisha pink variety from Geokchai (Azerbaijan), obtained from their grains using a laboratory press, was used as the starting material. The freshly squeezed juices were filtered through a multilayer gauze filter, additives were introduced into some of them to stabilize the color, after which they were stabilized by hot filling (heated to 85 оC in 15 minutes), using preservatives (sorbic acid, sodium benzoate) or by instant heating and cooling in tubular heat exchangers. The juices were stored in a regular warehouse at a lower temperature limit of 5 оC and an upper temperature limit of 18 оC. Cold storage of one of the hot filling juices and juice from instant heating to 85 оC and cooling to 15-20 оC (both in 10 seconds) at a temperature of 0...+ 1 оC was also tested. Changes in anthocyanins were judged by the optical density of the tested solutions at a wavelength of 520 nm before and after treatment with hydrogen peroxide, which discolors anthocyanins and does not act on newly formed dark-colored pigments. It was found that at the end of the specified shelf life, the total color intensity of semi-finished juices increased by 6.2...10.2 % was determined by dark-colored products of the melanoidin formation process and other processes that took place without the participation of anthocyanins; the percentage of preservation of anthocyanins proper in semi-finished juices with and without various additives, such as vitamin B1, vitamin E, etc., varied from 40.31 to 60.84, and the total loss of anthocyanins was almost 100 % associated with loss they are precipitated. Keywords: pomegranate juice purchases of long-term storage, glass cylinders, hot filling, anthocyanins of settled juice, anthocyanins of sediment, dark-colored pigments

EXPANDED PERLITE MELANOID PIGMENT FORMATION WITH PARTICIPATION OF AMINOBENZOIC ACID

In a determinate sense, Maillard reaction is identified with generation of brown-colored compounds or melanoidins in the reaction environment. Despite this fact, the stage of colored compound formation is episodically studied only [7]. It is established that coloring is related to formation of highly-molecular compounds (> 12000 Dalton) or melanoidins. As a rule, this mass contains heterogenic mixture of melanoidins, and each of them has the different absorption maximum. The intensity of color of our compound is predetermined by high concentration of these compounds, which have intense absorption in the ultraviolet region. Using the similar techniques, we have studied the distribution of melanoid pigment (λ = 470 nm) among low-molecular (<3500 Dalton) and highly-molecular fractions, in reaction mixture obtained via interaction of m-aminobenzoic acid and D-glucose. Results are given in the first figure. Components, which didnt enter into reaction have been determined during reaction, in samples taken from reaction mixture in the definite intervals of time. Reaction mixture has been divided on paper or in thin layer. index terms- Maillard reaction, m-aminobenzoic acid, p-aminobenzoic acid, pH - metre, melanoid pigment.

Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates – Formation of phenol-containing colorants

Non-enzymatic conversion of phenolic compounds plays an important role during thermal processing of plant-based food such as coffee, cocoa, and peanuts. However, the more prominent Maillard reaction is mainly studied at a mechanistic level for carbohydrates and amino compounds to clarify reactions that contribute to (‘classic') melanoidin formation, but the role of phenolic compounds in such reactions is rarely discussed yet. To understand their contribution to non-enzymatic browning, reactions between ubiquitous phenolic acids, such as caffeic acid and ferulic acid, and prominent heterocyclic Maillard intermediates, namely furfural, hydroxymethylfurfural, and pyrrole-2-carbaldehyde were investigated. Following incubation under roasting conditions (220 °C, 0–30 min), heterogenous products were characterized by high-resolution mass spectrometry, and, after isolation, by nuclear magnetic resonance spectroscopy. By this, color precursors were identified, and it was shown that in addition to aromatic electrophilic substitution, nucleophilic and condensation reactions are key mechanisms contributing to the formation of phenol-containing melanoidins.

Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction Intermediates.

The Maillard reaction is a vital part of food processing, involving a vast number of complex reaction pathways, resulting in high-molecular-weight colorants. So far, studies have been focused on the conversion of carbohydrates and amino compounds, but the literature elaborating the contribution of phenolic compounds to the formation of the colored end-products is still rare. The aim of this study was to characterize early reactions, underlying the formation of phenol-containing melanoidins. For this purpose, binary model systems of the prominent phenolic compounds caffeic acid and ferulic acid combined with α-dicarbonyl compounds typically formed in the Maillard reaction such as glyoxal, methylglyoxal, and diacetyl were analyzed after heat treatment. High-resolution mass spectrometry revealed that decarboxylation, aromatic electrophilic substitution, and nucleophilic addition are important reaction steps that lead to colored heterogeneous oligomers. Polymerization was favored for phenolic compounds with a high electron density in the aromatic system and for α-dicarbonyl compounds carrying aldehyde functions.

Role of Proteins in the Formation of Melanoidins during Coffee Roasting.

The objective of the study was to investigate structural changes in the protein-rich, high-molecular-weight fraction of coffee during roasting and their contribution to the melanoidin formation in the course of the Maillard reaction. For this purpose, high- and low-molecular-weight fractions of one raw and five coffee beans with an increased roasting degree were analyzed in terms of general (color, molecular weight, functionality, elemental composition) and specific parameters (amino acid composition, Maillard reaction products). It could be demonstrated that the high -molecular-weight fraction undergoes significant changes during roasting, where proteins appear to play an important role in melanoidin formation due to their diverse nucleophilic side chains. Modification of the amino acid side chains with known Maillard reaction products (MRPs) occurs in the early stages of roasting and decreases rapidly as color development progresses. The decrease suggests that MRPs are involved in further reactions and thus extend the functionality of the amino acid side chains, opening further possibilities for protein modification. Overall, the large number of reaction pathways leads to the formation of a well-mixed, continuous melanoidin spectrum covering a wide range of molecular masses. In this process, cross-linking and fragmentation reactions oppose each other, leading to an approximation of the molecular weight.

Formation, Evolution, and Antioxidant Activity of Melanoidins in Black Garlic under Different Storage Conditions.

Melanoidins (MLDs) are formed through the reaction of carbonyl compounds and amino compounds in the Maillard reaction (MR) during the heating or storage of food. In this study, the formation, chemical composition, and structural characteristics of black garlic (BG) MLDs stored at different temperatures (4 °C, 20 °C, and 35 °C) over a period of 6 months were investigated. The initial products of the MR formed more often at 4 °C and 20 °C, while higher temperatures (35 °C) promoted the reaction in the middle and late stages of the MR. The higher temperature promoted an increase in molecular weight and MLD content, which can be attributed to the increase in protein and phenolic content. Elemental analysis confirmed an increase in nitrogen (N) content and the continuous incorporation of nitrogen-rich substances into the skeleton. Amino acids, particularly aspartic acid and threonine, were the primary N-containing compounds involved in MLD formation. Additionally, the infrared analysis revealed that the changes in MLDs during storage were characterized by amide I and amide II groups. The MR enhanced the yields of heterocyclic compounds (from 56.60% to 78.89%), especially that of O-heterocyclic compounds, at the higher temperature according to Py-GC-MS analysis. Furthermore, the higher temperature enhanced the molecular weight, maximum height, and roughness of MLDs compared to the control. The antioxidant ability of MLDs was positively correlated with storage temperatures. In summary, temperature had an impact on the formation, evolution, and antioxidant activity of MLDs.

The design and application of xylose-lysine based time-temperature indicators for visually monitoring the shelf-life of chilled large yellow croaker

The spoilage of seafood is highly dependent on temperature changes during cold chain. To visually reflect the shelf-life of large yellow croakers (0–25 °C), the xylose-lysine based time-temperature indicator (TTI) label was designed and applicated. The ultraviolet (UV) spectrum, and color response of Maillard reaction (MR) indicated that the color changes of TTI was related to the formation of melanoidins of MR. The color changes of TTI, and the quality degradation of large yellow croakers were described by kinetics analysis, which showed that Ea of TVB-N (70.45 kJ/mol) was closer to that of TTI (83.51 kJ/mol). Under fluctuating temperatures, the difference of the effective temperature (Teff) between TVB-N (15.95 °C) and TTI (16.84 °C) was less than 1 °C, and the relative error of shelf-life was −8.33%. Briefly, this novel TTI label as an environmentally friendly system could be attached to sample surface for real-time reflecting shelf-life of seafood in cold chain.

Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa.

The roasting process can modulate sensory and physicochemical characteristics of cocoa. This study compared the chemical characteristics of cocoa nibs roasted by a convective oven [slow roasting─(SR)] vs cocoa nibs roasted in a fluidized bed roaster [fast roasting─(FR)] at two temperatures (120 and 140 °C). The contents of sugars, free amino acids (FAAs), polyphenols, acrylamide, 5-hydroxymethylfurfural, and melanoidins were monitored. Roasting reduced fructose, glucose, and sucrose contents by 95, 70, and 55%, respectively. The concentration of total FAAs was reduced up to 40% at 140 °C. The FAA profile revealed that FR favored the reactivity of some amino acids (Leu, Lys, Phe, and Val) relevant in the formation of aroma compounds and melanoidins. FR resulted in the generation of more intense brown melanoidins, a significant increase in catechin content, a higher formation of acrylamide, and a lower formation of 5-hydroxymethylfurfural in cocoa compared to SR.

Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatment

Maillard reaction products (MRP) contribute to sensory quality of various foods. Whole grains (WG) are rich in phenols which may influence Maillard reaction pathways during thermal processing and impact WG product sensory attributes. This study investigated how WG phenolic profile affects MRP formation. Amylase-hydrolyzed wheat (white and red) and sorghum (white, red, tannin) brans were hydrothermally processed at 150 °C/6 min, and characterized for MRP using colorimetry, fluorescence spectroscopy, HPLC-MS/MS, and HS-SPME/GC–MS. Bran phenolic structure, and to a lesser extent content, had larger influence on MRP formation than protein/amino acid profile. Polymeric tannins (both in situ and when added to wheat brans) strongly inhibited volatile and non-volatile MRP intermediates and melanoidin formation, likely via their carbocation depolymerization intermediates trapping furans. Principle component analysis demonstrated clear segregation of volatiles formation based on bran phenolic profile. Phenolic composition should be considered in WG product formulation and processing to achieve desired MRP formation.

Accumulating ammoniacal nitrogen instead of melanoidins determines the anaerobic digestibility of thermally hydrolyzed waste activated sludge

Full-scale thermal hydrolysis processes (THP) showed an increase in nutrients release and formation of melanoidins, which are considered to negatively impact methanogenesis during mesophilic anaerobic digestion (AD). In this research, fractionation of THP-sludge was performed to elucidate the distribution of nutrients and the formed melanoidins over the liquid and solid sludge matrix. Degradation of the different fractions in subsequent AD was assessed, and the results were compared with non-pre-treated waste activated sludge (WAS). Results showed that the THP-formed soluble melanoidins were partially biodegradable under AD, especially the fraction with molecular weight under 1.1 kDa, which was related to protein-like substances. The use of THP in WAS increased the non-biodegradable soluble chemical oxygen demand (sCOD) after AD, from 1.1% to 4.9% of the total COD. The total ammoniacal nitrogen (TAN) concentration only slightly increased during THP without AD. However, after AD, TAN released was 34% higher in the THP-treated WAS compared to non-treated WAS, i.e., 36.7 ± 0.7 compared to 27.4 ± 0.4 mgTANreleased/gCODsubstrate, respectively. Results from modified specific methanogenic activities (mSMAs) tests showed that the organics solubilised during THP, were not inhibitory for acetotrophic methanogens. However, after AD of THP-treated sludge and WAS, the mSMA showed that all analysed samples presented strong inhibition on methanogenesis due to the presence of TAN and associated free ammonia nitrogen (FAN). In specific methanogenic activities (SMAs) tests with incremental concentration of TAN/FAN and melanoidins, TAN/FAN induced strong inhibition on methanogens, halving the SMA at around 2.5 gTAN/L and 100 mgFAN/L. Conversely, melanoidins did not show inhibition on the methanogens. Our present results revealed that when applying THP-AD in full-scale, the increase in TAN/FAN remarkably had a greater impact on AD than the formation of melanoidins.

Unexpected Value of Honey Color for Prediction of a Non-Enzymatic H2O2 Production and Honey Antibacterial Activity: A Perspective.

Hydrogen peroxide is the principal antibacterial compound of honey and its concentration determines honey bacteriostatic (MIC) and bactericidal (MBC) potencies. Levels of H2O2 produced are highly relevant to honey therapeutic potential, but they vary extensively among honey with reasons not immediately apparent. According to a traditional view, H2O2 is produced as a by-product of glucose oxidation by the honey bee enzyme, glucose oxidase; however, significant levels of H2O2 could be produced in a non-enzymatic way via polyphenol autooxidation. The aim of this study was to evaluate the potential for such an alternative pathway by re-examining evidence from many experimental and correlative studies in order to identify factors and compounds required for pro-oxidant activity. Unexpectedly, the color intensity was found to be the main indicator separating honey varieties based on the quantitative differences in the polyphenolic content, antioxidant activity and the content of transition metals, Fe, Cu and Mn, the main factors required for pro-oxidant effects. The color-impeding polyphenolics and their oxidation products (semiquinones and quinones) further contributed to color development through multiple chemical conjugations with proteins, phenolic oxidative polymerization, chelation or the reduction of metal ions. Moreover, quinones, as an intrinsic part of polyphenol redox activity, play an active role in the formation of higher-order structures, melanoidins and colloids in honey. The latter structures are also known to chelate metal ions, potentially contributing to H2O2 production. Thus, the color intensity appears as a major parameter that integrates polyphenol-dependent pro-oxidant reactions resulting in H2O2 generation.

Besinlerde melanoidinlerin oluşumu ve sağlık üzerine etkileri

Melanoidins are brown, high molecular weight compounds generated in the late stages of the Maillard reaction from reducing sugars and proteins or amino acids during thermal food processing. The primary source of melanoidin is bread and bakery products in the diet. Although the chemical structures of melanoidins are not precisely known, the daily dietary intake is estimated at approximately 10 g. Melanoidins exist as monosaccharides (coffee, beer, and cocoa) and melanoproteins (bread and bakery products), depending on the food composition they form. The formation of melanoidins in foods depends on conditions such as composition of products, heat treatment time and temperature, pH, water and activity of reactants. Melanoidins have many beneficial effects on health, such as prebiotic, antioxidant, antimicrobial, anticarcinogenic, antihypertensive, xenobiotic enzyme activity, appetite regulation, and energy intake. In the gastrointestinal tract, melanoidins behave as dietary fibre by promoting the growth of bifidobacteria. In addition, melanoidins can preserve the quality of food by contributing to the texture and flavour of food. This review examines the formation, amount of food, mechanism of action and effects on human health of melanoidins.

The formation and structural characteristics of melanoidins from fermenting and distilled grains of Chinese liquor (baijiu)

Chinese liquor (baijiu) is a typical fermented food. In which production, melanoidins are formed in fermenting grains during low-temperature fermentation with long-term, and in distilled grains with high-temperature distillation for short-term. Here, the formation and structural characterization of melanoidins in these two distinct stages were first investigated through chemical composition analysis and spectroscopic identification. Our research showed that proteins and phenols continuously participate in melanoidin formation during fermentation and distillation processes. Distillation could produce melanoidins with larger amounts, darker colors, higher molecular weights, and more stable states than fermentation. The chemical composition including 10 carbohydrates, 17 amino acids, 5 free phenolic acids, and 7 bound phenolic acids was successfully identified in melanoidins. Ion chromatography was proposed to be an efficient method to investigate carbohydrates in melanoidins. Moreover, the potential impact of microorganisms on melanoidins was first revealed to be the possible utilization of glucose in melanoidins.

Method development for the identification, extraction and characterization of melanoidins in thermal hydrolyzed sludge

Melanoidins, the brown late-stage Maillard reaction products, are responsible for color development and refractoriness in thermal hydrolyzed sludge (THS), causing negative effects on wastewater treatment. This study aimed to develop a methodology for the identification, isolation and preliminary characterization of the THS melanoidins. After thermal hydrolysis, the formation of melanoidins were confirmed by physicochemical indicators and excitation-emission matrix fluorescence analysis. The macroporous resin adsorption method was adopted to successfully extract melanoidins from THS with high recovery and selectivity. The main chemical components of the extracted melanoidins were carbohydrate (23.1 %), protein (43.8 %) and phenol (13.7 %), and the C/N was 4.5. In addition, furans, alcohols and sulfur-containing volatile substances were detected by pyrolysis-gas chromatography–mass spectrometry. Fourier transform infrared spectroscopy determined that functional groups such as CO, CN, NH, C-O-C, amide I and phenyl were present in the structure of THS melanoidins, and nuclear magnetic resonance spectroscopy indicated the formation of heterocyclic macromolecular structures. Their formation pathways were speculated to involve the cross-linkage of low-molecular-weight components (e.g. proteins, Amadori and Schiff base compounds) and the polymerization of heterocyclic units (e.g. furans, pyroles and pyrazines). The above results clarify the fundamental characteristics of the melanoidins formed during sludge thermal hydrolysis and will help improve subsequent research on melanoidins control.

Influence of Spray Drying on Encapsulation Efficiencies and Structure of Casein Micelles Loaded with Anthraquinones Extracted from Aloe vera Plant

The encapsulation efficiency (EE%) and structural changes within the Anthraquinones-encapsulated casein micelles (CM) powders were evaluated in this study. For this purpose, the anthraquinone powder extracted from Aloevera, its freeze-dried powder (FDP) and whole leaf Aloe vera gel (WLAG) has been encapsulated in CM through ultrasonication prior to spray dying to produce nanocapsules: CM encapsulated anthraquinone powder (CMAQP), CM encapsulated freeze-dried powder (CMFDP) and CM encapsulated Whole leaf aloe vera gel (CMWLAG). Based on the pH of the solution before drying, CMAQP had the highest EE% following spray drying. However, due to air-interface-related dehydration stresses, SD resulted in a slight decrease in the EE% of anthraquinones (aloin, aloe-emodin, and rhein) in CMAQP. Meanwhile, a significant increase in EE% of CMFDP was observed compared to the aqueous state. According to SEM findings, the particle size of CMAQP was 2.39 µm and ξ-potential of ~−17mV. The CMFDP had a rough fractal surface with large particle sizes and potential of 3.49 µm and ~−11mV respectively. CM deformed, having the least EE% and lowest ξ-potential (−4.5 mV). Spray drying enhances melanoidin formation in CMWLAG, as evidenced by the highest chroma values. The results suggested that EE%, stability, and degree of Maillard reaction are closely linked to the type of anthraquinone encapsulated, the pH of the solution, and the nanostructure of casein micelles during spray drying.

Formation of melanoidins and development of characterization techniques during thermal pretreatment of organic solid waste: A critical review

Melanoidins are Maillard products produced in the thermal pretreatment of organic solid waste represented by food waste and sludge. Their effect on anaerobic fermentation is related to energy recovery efficiency. Based on the researches of melanoidins in food field, this review paper aims to improve the understanding of melanoidins in waste treatment and anaerobic fermentation. The formation mechanism of melanoidins is complex, and the molecular weight and structure are not systematic and standardized. During the Maillard reaction process, the basic characteristics of melanoidins are affected by the type of reactants, temperature, pH and the presence of metal ions. In addition, the physicochemical and biological properties of melanoidin itself involve the mechanism explanation of melanoid behavior. Antioxidant, antimicrobial and metal chelating abilities are related to the inhibition or promotion of melanoidins in anaerobic fermentation, but the specific mechanism (such as cytotoxicity or the effect on interspecific electron transfer) still needs to be further explored. Finally, the characterization of melanoidins can provide more accurate semi-quantitative information with the development of analytical technology. The colorimetric method, ultraviolet/visible (UV/Vis) spectrophotometry, excitation-emission matrix joint region integration method and parallel factor analysis method developed from the color and structure characteristics of melanoidins have become the commonly used characterization techniques. In this review, the formation mechanism and influencing factors of melanoidins from organic solid waste by thermal pretreatment were investigated, the characteristics and characterization techniques of melanoidins were reviewed, and the possible ways of melanoidins affecting high quality products were put forward, which provided a reference for the efficient utilization of organic solid waste by thermal pretreatment coupled with anaerobic fermentation.

Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates

Spirulina protein concentrate (SPC) was extracted from Spirulina biomass and its structure and technofunctional properties were modified through Maillard reaction with maltodextrin (MD). Wet-heating route was adapted and Maillard reaction was controlled within initial to intermediate stage by avoiding or minimising the formation of melanoidins. A glycation degree of up to 29.1 % was achieved after reaction between SPC and MD, and molecular weight of the SPC increased accordingly. The solubility of SPC was improved only in the pH range around its isoelectric point after conjugation. The antioxidative property of the SPC–MD conjugate was also improved as the DPPH radical scavenging activity increased 19.7 to 30.2 %. Oil-in-water emulsion stabilised by SPC-MD conjugate produced at 6 h had significantly reduced droplet size, increased surface charge, and higher physical stability in temperature range 25–60 °C. The outcome of this research will help broaden the application of SPC in food as emulsifier and encapsulating shell material.

Deciphering the impact of whey protein powder storage on protein state and powder stability

Whey protein concentrate powders can be strongly affected by storage conditions inducing both chemical and structural protein modifications. In the present work, a combination of different storage conditions were evaluated, leading to the evaluation of 6 different batches that were chosen in order to evaluate the impact of the following parameters: storage temperature, storage duration and storage heat load (°C.days). In each set the relative humidity was maintained at 70%. To estimate the impact of the three parameters, whey protein lactosylation, denaturation and aggregation were followed. It was shown that the highest temperatures (60 vs 55.5 °C and 41 vs 36 °C) led to greater protein modification, whereas the duration (17 vs 14 days and 33 vs 30 days) and the total heat load (low vs high C°.days) did not affect protein modification. Lactose content is known to be an important parameter for powder browning. Here, we show that if lactose content is crucial for the level of initial process induced browning of the powder, the additional browning that occurs during storage is mostly independent of lactose content. In addition, during storage, detected lactosylated proteins were found to be inversely proportional to powder browning indicating the occurrence of advanced Maillard reaction steps ( e.g. dicarbonyl and AGEs formation and production of melanoidins). Protein aggregates contained both β-lactoglobulin and α-lactalbumin and were mostly formed by non-disulphide covalent bonds. Interestingly, despite protein structure being strongly impacted, good powder rehydration properties were obtained for the studied conditions. • Whey powder functionality is not impacted by storage. • Maillard-induced protein modification is repeatable between powder productions. • Initial protein lactosylation content drives powder aging. • Browning during storage is not related to lactose content.

Effect of phytic acid, tannic acid and saponin on asparagine-glucose Maillard reaction

Antinutrients (ANs) interact with proteins changing its behavior and may affect Maillard reaction (MR). This work aimed to study the effect of phytic acid, tannic acid, and saponin on asparagine-glucose MR. The effect of AN concentration (0–1 mM) and reaction time (3–30 min at 150 °C) on the formation of melanoidins and acrylamide was determined. Other MR compounds were analyzed by gas chromatography and nuclear magnetic resonance. The ANs effect on asparagine-glucose thermal behavior was studied by differential scanning calorimetry. Results showed that ANs increase the melanoidins formation. Acrylamide content increased in saponin and phytic acid presence. The volatile profile was similar among the samples and formed mainly by pyrazines (>50%). ANs affect glucose's melting point, however, only phytic acid and saponin affect asparagine and glucose thermal behavior. The results presented in this work are important for food science and the industry to control MR in processed foods.

Effect of changing the melanoidins by decoction on the release of volatiles in Zhenjiang aromatic vinegar

Melanoidins, making general contribution to the food characteristics, are extensively generated in the production of Chinese traditional vinegar; however, their effect on flavor modification remains unknown. This study investigated the changes in the melanoidins of Zhenjiang aromatic vinegar (ZAV) during decoction, and the interactions of crude melanoidins (CM) and pure melanoidins (PM) from decocted and undecocted ZAV with mixed aroma compounds were compared. With the exception of CN, OH and CH, chemical bonds and groups varied among the four types of melanoidins. However, CM and PM, obtained from decocted or undecocted vinegar, displayed generally similar structures, which resulted in their consistent retention of volatiles owning to the overall structure characteristics. Compared to aqueous solution, CM and PM from undecocted vinegar exhibited release, non-influence, or adsorption of flavors. However, melanoidins from decocted vinegar appeared the adsorption for all flavors but 2,3,5,6-Tetramethylpyrazine with weakened release. Free low molecular weight (LMw) compounds would affect the volatiles retention. Total solids (TS) from undecocted vinegar adsorbed volatiles except diethyl succinate; however, TS from decocted vinegar released all flavors significantly. Therefore, the decocted melanoidins were beneficial for the persistence of aroma. This study provided a base for elucidating the formation of melanoidins in decoction procedure and their roles in flavor modification.