Food and Fermentation Industries >

2025 , Vol. 51 >Issue 2: 320 - 330

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038822

Analysis of volatile flavor compounds in glutamic acid-glucose Maillard reaction system based on gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry

  • WENG Yanan ,
  • MA Xiaorui ,
  • CHEN Tao ,
  • WEI Chaokun
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  • 1(College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)
    2(Ningxia Key Laboratory of Food Microorganism Application Technology and Safety Control, College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)

Received date: 2024-02-03

  Revised date: 2024-04-22

  Online published: 2025-02-14

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Abstract

The research on the preparation of seasonings by Maillard reaction is more inclined to the flavor of meat products, but there are still some deficiencies in flavoring and freshness according to the current research.In this study, glutamic acid and glucose were used as raw materials to prepare Maillard reaction products.The products have ideal aroma-enhancing effects, which can make food more delicious and improve the palatability of food.To investigate the properties of volatile flavor components more thoroughly, this study combined gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) technologies.This increased the detection range of volatile flavor chemicals.Results showed that 72 volatile substances were identified by GC-MS and 53 by GC-IMS and that the content of volatile substances gradually increased as the temperature rose, intensifying the flavor.However, the high temperature also caused an increase in the content of substances like 5-hydroxymethylfurfural, which may have some detrimental effects on human health.Odor active value was used to identify 14 key aroma substances, which mainly provide caramelized sweet aroma, floral and fruity aroma, four of them, including nonanal, 3-furaldehyde, 2-furanmethanol, and benzaldehyde, were jointly identified by combining GC-MS and GC-IMS results.It can be seen that the basic flavor substances detected by GC-MS and GC-IMS were mainly aldehydes, esters, alcohols, acids, and heterocycles, and the two methods were the same, which could provide a reference direction for the future exploration of the products of the Maillard reaction to enhance the formation of food flavor.

Key words： glutamic acid; Maillard reaction products; volatile flavor compounds; GC-MS; gas chromatography ion mobility spectroscopy

Cite this article

WENG Yanan , MA Xiaorui , CHEN Tao , WEI Chaokun . Analysis of volatile flavor compounds in glutamic acid-glucose Maillard reaction system based on gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry[J]. Food and Fermentation Industries, 2025 , 51(2) : 320 -330 . DOI: 10.13995/j.cnki.11-1802/ts.038822

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