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 journal › Journal article › peer-review
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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