Effect of Feruloylated Oligosaccharides on the Volatile Products of Maillard Reaction
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Abstract:
Feruloylated oligosaccharides (FOs) are a new type of functional foods and their addition to bakery products was approved by the Food and Drug Administration of the United States (US FDA) in 2010. However, there have been no reports on their influence on the flavor of bakery products. Here, headspace solid-phase micro-extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC-MS) was used to investigate the effect of FOs prepared from maize bran on the formation of volatile compounds in three Maillard reaction models (glucose with aspartic acid, asparagine, or glutamic acid) and the baked dough model. The results showed that in all reaction models studied, the addition of FOs at 1% and 5% concentration significantly increased the formation of furfural and an unpleasant flavor compound (2-methoxy-4-vinyl-phenol), but suppressed the formation of several pleasant flavor-producing compounds such as pyrazines, maltol, nonanal, and cedrol. Moreover, the addition of FOs into the dough produced two unpleasant flavor-producing compounds (dimethyl disulfide and dimethyl trisulfide) after baking. Therefore, although FOs are allowed to be added in a large amount to bakery products, caution is advised due to the potentially undesirable effect on flavor.
