Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation

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Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork : the effect of monosaccharide addition on flavour generation. / Meinert, Lene; Schäfer, Annette; Bjergegaard, Charlotte; Aaslyng, Margit D.; Bredie, Wender Laurentius Petrus.

In: Meat Science, Vol. 81, No. 3, 2009, p. 419-425.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Meinert, L, Schäfer, A, Bjergegaard, C, Aaslyng, MD & Bredie, WLP 2009, 'Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation', Meat Science, vol. 81, no. 3, pp. 419-425. https://doi.org/10.1016/j.meatsci.2008.08.018

APA

Meinert, L., Schäfer, A., Bjergegaard, C., Aaslyng, M. D., & Bredie, W. L. P. (2009). Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation. Meat Science, 81(3), 419-425. https://doi.org/10.1016/j.meatsci.2008.08.018

Vancouver

Meinert L, Schäfer A, Bjergegaard C, Aaslyng MD, Bredie WLP. Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation. Meat Science. 2009;81(3):419-425. https://doi.org/10.1016/j.meatsci.2008.08.018

Author

Meinert, Lene ; Schäfer, Annette ; Bjergegaard, Charlotte ; Aaslyng, Margit D. ; Bredie, Wender Laurentius Petrus. / Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork : the effect of monosaccharide addition on flavour generation. In: Meat Science. 2009 ; Vol. 81, No. 3. pp. 419-425.

Bibtex

@article{9262fe7008a911de8478000ea68e967b,
title = "Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation",
abstract = "The effect of glucose, glucose 6-phosphate, mannose and ribose on the generation of aroma volatiles in pork was investigated. The monosaccharides were added individually to minced pork prior to heat treatment (160 °C for 10 min) in the following concentrations: glucose (27.5 μmol/g), ribose (1.2 μmol/g), mannose (8.3 μmol/g) and glucose 6-phosphate (0.5 μmol/g). The natural concentrations of the monosaccharides in the pork used were found to be 4.0 μmol/g for glucose, 0.1 μmol/g for ribose, 0.3 μmol/g for mannose and 2.6 μmol/g for glucose 6-phosphate. The major aroma compounds identified in the headspace of the heated samples were pyrazines, aldehydes (Strecker and lipid-derived), ketones, and sulphides. Glucose generated the highest amounts of volatiles followed by glucose 6-phosphate. However, when related to the added concentration of glucose 6-phosphate, this phosphorylated monosaccharide showed the highest aroma generating potential. The addition of ribose did not increase the concentration of volatiles compared with pork without the added monosaccharide. The fates of ribose 5-phosphate and ribose in pork were studied over time. The concentrations of ribose and ribose 5-phosphate clearly decreased during 2 h equilibration, which may be due to enzymatic activities. These precursors may, therefore, be less important pork flavour precursors than glucose and glucose 6-phosphate.",
author = "Lene Meinert and Annette Sch{\"a}fer and Charlotte Bjergegaard and Aaslyng, {Margit D.} and Bredie, {Wender Laurentius Petrus}",
year = "2009",
doi = "10.1016/j.meatsci.2008.08.018",
language = "English",
volume = "81",
pages = "419--425",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",

}

RIS

TY - JOUR

T1 - Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork

T2 - the effect of monosaccharide addition on flavour generation

AU - Meinert, Lene

AU - Schäfer, Annette

AU - Bjergegaard, Charlotte

AU - Aaslyng, Margit D.

AU - Bredie, Wender Laurentius Petrus

PY - 2009

Y1 - 2009

N2 - The effect of glucose, glucose 6-phosphate, mannose and ribose on the generation of aroma volatiles in pork was investigated. The monosaccharides were added individually to minced pork prior to heat treatment (160 °C for 10 min) in the following concentrations: glucose (27.5 μmol/g), ribose (1.2 μmol/g), mannose (8.3 μmol/g) and glucose 6-phosphate (0.5 μmol/g). The natural concentrations of the monosaccharides in the pork used were found to be 4.0 μmol/g for glucose, 0.1 μmol/g for ribose, 0.3 μmol/g for mannose and 2.6 μmol/g for glucose 6-phosphate. The major aroma compounds identified in the headspace of the heated samples were pyrazines, aldehydes (Strecker and lipid-derived), ketones, and sulphides. Glucose generated the highest amounts of volatiles followed by glucose 6-phosphate. However, when related to the added concentration of glucose 6-phosphate, this phosphorylated monosaccharide showed the highest aroma generating potential. The addition of ribose did not increase the concentration of volatiles compared with pork without the added monosaccharide. The fates of ribose 5-phosphate and ribose in pork were studied over time. The concentrations of ribose and ribose 5-phosphate clearly decreased during 2 h equilibration, which may be due to enzymatic activities. These precursors may, therefore, be less important pork flavour precursors than glucose and glucose 6-phosphate.

AB - The effect of glucose, glucose 6-phosphate, mannose and ribose on the generation of aroma volatiles in pork was investigated. The monosaccharides were added individually to minced pork prior to heat treatment (160 °C for 10 min) in the following concentrations: glucose (27.5 μmol/g), ribose (1.2 μmol/g), mannose (8.3 μmol/g) and glucose 6-phosphate (0.5 μmol/g). The natural concentrations of the monosaccharides in the pork used were found to be 4.0 μmol/g for glucose, 0.1 μmol/g for ribose, 0.3 μmol/g for mannose and 2.6 μmol/g for glucose 6-phosphate. The major aroma compounds identified in the headspace of the heated samples were pyrazines, aldehydes (Strecker and lipid-derived), ketones, and sulphides. Glucose generated the highest amounts of volatiles followed by glucose 6-phosphate. However, when related to the added concentration of glucose 6-phosphate, this phosphorylated monosaccharide showed the highest aroma generating potential. The addition of ribose did not increase the concentration of volatiles compared with pork without the added monosaccharide. The fates of ribose 5-phosphate and ribose in pork were studied over time. The concentrations of ribose and ribose 5-phosphate clearly decreased during 2 h equilibration, which may be due to enzymatic activities. These precursors may, therefore, be less important pork flavour precursors than glucose and glucose 6-phosphate.

U2 - 10.1016/j.meatsci.2008.08.018

DO - 10.1016/j.meatsci.2008.08.018

M3 - Journal article

C2 - 22064277

VL - 81

SP - 419

EP - 425

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 3

ER -

ID: 11054957