Effect of different sulfur-containing compounds on the structure, sensory properties and antioxidant activities of Maillard reaction products obtained from Pleurotus citrinopileatus hydrolysates
Weiwei Zhang, Yaqian Han, Kexin Shi, Jianming Wang, Yang Chen, Xu Xu
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.