Analysis of Volatile Aroma Compounds Generated in Biscuits by Adding Cysteine-glucose Amadori Rearrangement Products

Abstract:

Amadori rearrangement products (ARPs) have promising application potential in the food industry as novel food flavoring agents. The aim of this study was to investigate the effects of cysteine-glucose ARPs as food-flavoring agents and clarify their specific effects on food flavors by adding cysteine-glucose ARPs during the production process of biscuits. The volatile aroma compounds of the biscuits were analyzed using electronic nose detection and gas chromatography-mass spectrometry (GC-MS). A total of 30 different volatile compounds were detected using GC-MS. Compared with the blank group, the varieties of pyrazine volatiles in the treatment group increased from two to 10, the number of thiophene volatiles increased from zero to three, and the number of furan volatiles increased from zero to two. Biscuits with different doses of ARPs exhibited varied aroma characteristics, with sulfur-containing substances, organic compounds, and terpenes being major differential compounds. Among them, the addition of 2.4% ARPs (based on the mass of flour used to prepare biscuits) to 33 g of biscuits was more favorable to the formation of thiophenes and other compounds. The increase in the variety and content of these compounds enhanced the richness of biscuit flavors, such as introducing a meat aroma. The main aroma compounds of biscuits with cysteine-glucose ARPs were identified, providing a scientific basis for their application as meat-flavoring agents.