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Effect of amino acids in the Maillard reaction products generated from the reaction flavors of Tenebrio molitor (mealworm) protein and d-xylose

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Abstract

In this study, Tenebrio molitor (mealworm) protein and reducing sugar were thermally reacted without (MP-RF) or with amino acids (MPA-RFs, A is then replaced with three-letter abbreviation of amino acid used in the reaction), and their Maillard reaction products (MRPs) and sensory characteristics were compared to explore the amino acids that contributed to desirable meat-related odor attributes in MP-RF. The odor characteristics perceived from MP-RF were changed based on the amino acid that was added to MP-RF and then reacted. Noticeably, a ‘dried shrimp-like’ attribute, which was the most intense in MP-RF, was weakened in all MPA-RFs. The ‘meaty’ and ‘sulfur-like’ odor notes were higher in MP-RF reacted with cysteine (MPCys-RF) than those in MP-RF and most MPA-RFs. In addition, 2-methyl-3-furanthiol and 2-furfurylthiol, which are the most important key odorants in a meat flavoring material, were also found only in MPCys-RF. These results show that the meaty flavoring potential of MP-RF was significantly enhanced when reacted with cysteine.

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Acknowledgements

This paper was supported by Wonkwang University in 2020.

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  1. Hyeyoung Park and Hojun Seo are co-first authors.

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  1. Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538, Korea

    Hyeyoung Park, Hojun Seo & In Hee Cho

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  1. Hyeyoung Park
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  2. Hojun Seo
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Correspondence to In Hee Cho.

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Park, H., Seo, H. & Cho, I.H. Effect of amino acids in the Maillard reaction products generated from the reaction flavors of Tenebrio molitor (mealworm) protein and d-xylose. Food Sci Biotechnol 31, 1647–1660 (2022). https://doi.org/10.1007/s10068-022-01158-0

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