Study on Volatile Compounds of Gelatine and The Maillard Reaction Products from Different Species Using SPME-GCMS
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Keywords:
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Gelatine, Maillard Reaction, Aroma, Flavour Analysis, SPME-GCMS
Abstract
Food fraud and adulteration are the global issues, currently. One important issue is about gelatine since it comes from many sources of animals. Therefore, analytical method for gelatine must be developed and used for the authentication. This study was conducted to investigate the Volatile Compounds (VCs) of gelatine and the Maillard Reaction Products (MRPs) which are responsible to their aroma. Three gelatine standards from bovine, fish and porcine bought from Sigma Aldrich were used. A high reactivity reducing sugar namely xylose was used in the Maillard Reaction (MR). A Solid Phase Micro Extraction-Gas Chromatography-Mass Spectroscopy (SPME-GC-MS) used to evaluate the VCs in the samples. The VCs were identified by comparing the mass spectra of the compounds with database of NIST library. Moreover, retention time using the n-Alkane index were compared with literature data. There were 67 VCs have been identified. Among them, furfural, acetic acid, nonanone, dimethyl disulphide and decanone were considered as the important volatiles in gelatine due to its abundance. In the MRPs, furfural, 1-(2-furanylmethyl)-1H-pyrrole, 1-(2-furanyl)- ethanone, acetic acid and 2,2’-bifuran were predominant. Additionally, heptanol, octanal, nonanal, nonanone, dimethyl disulphide and dimethyl trisulphide could be considered as the important compounds due to its low odour threshold value. The compounds had a direct influence on the overall aroma of samples and could be potential to use in gelatine differentiation.
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Tan, T. C., A. F. AlKarkhi, and A. M. Easa (2012). Assessment of The Ribose-Induced Maillard Reaction as a Means of Gelatine Powder Identification and Quality Control. Food Chemistry, 134(4); 2430–2436
Tongdeesoontorn, W. and S. Rawdkuen (2019). Gelatin-Based Films and Coatings for Food Packaging Applications. Elsevier
Van Boekel, M. (2006). Formation of Flavour Compounds in The Maillard Reaction. Biotechnology Advances, 24(2); 230–233
Yang, C., R. Wang, and H. Song (2012). The Mechanism of Peptide Bonds Cleavage and Volatile Compounds Generated from Pentapeptide to Heptapeptide via Maillard Reaction. Food Chemistry, 133(2); 373–382
Cebi, N., C. E. Dogan, A. E. Mese, D. Ozdemir, M. Arıcı, and O. Sagdic (2019). A Rapid ATR-FTIR Spectroscopic Method for Classification of Gelatin Gummy Candies in Relation to The Gelatin Source. Food chemistry, 277; 373– 381
Chen, K., X. Yang, Z. Huang, S. Jia, Y. Zhang, J. Shi, H. Hong, L. Feng, and Y. Luo (2019). Modification of Gelatin
Hydrolysates from Grass Carp (Ctenopharyngodon Idel- lus) Scales by Maillard Reaction: Antioxidant Activity and Volatile Compounds. Food Chemistry, 295; 569–578
Chiang, J. H., G. T. Eyres, P. J. Silcock, A. K. Hardacre, and M. E. Parker (2019). Changes in The Physicochemical Prop- erties and Flavour Compounds of Beef Bone Hydrolysates After Maillard Reaction. Food Research International, 123; 642–649
Chung, D. (2020). Fish Gelatin: Molecular Interactions and Applications. Biopolymer-Based Formulations, 2020; 67–85
Domínguez, R., L. Purriños, C. Pérez-Santaescolástica, M. Pateiro, F. J. Barba, I. Tomasevic, P. C. B. Campag- nol, and J. M. Lorenzo (2019). Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME- GC/MS Technique. Food Analytical Methods, 12(6); 1263– 1284
Feng, Y., G. Su, H. Zhao, Y. Cai, C. Cui, D. Sun-Waterhouse, and M. Zhao (2015). Characterisation of Aroma Profiles of Commercial Soy Sauce by Odour Activity Value and Omission Test. Food Chemistry, 167; 220–228
Fu, L., G. Yang, L. Liu, Y. Ma, X. Zhang, X. Zhang, C. Li, and Y. Sun (2020). Analysis of Volatile Components of Auricu- laria Auricula from Different Origins by GC-MS Combined with Electronic Nose. Journal of Food Quality, 2020; 1–9
Gómez-Guillén, M., B. Giménez, M. a. López-Caballero, and M. Montero (2011). Functional and Bioactive Properties of Collagen and Gelatin from Alternative Sources: A Review. Food Hydrocolloids, 25(8); 1813–1827
Gong, H., Z. Yang, M. Liu, Z. Shi, J. Li, W. Chen, and X. Qiao (2017). Time-Dependent Categorization of Volatile Aroma Compound Formation in Stewed Chinese Spicy Beef Using Electron Nose Profile Coupled with Thermal Desorption GC–MS Detection. Food Science and Human Wellness, 6(3); 137–146
Hou, L., J. Xie, J. Zhao, M. Zhao, M. Fan, Q. Xiao, J. Liang, and F. Chen (2017). Roles of Different Initial Maillard Intermediates and Pathways in Meat Flavor Formation for Cysteine-Xylose-Glycine Model Reaction Systems. Food chemistry, 232; 135–144
Ikan, R. (1996). The Maillard Reaction. Wiley
Ismarti, I., K. Triyana, N. Fadzilah, H. Salleh, and N. Nordin
(2020). Optimisation of The Maillard Reaction of Bovine Gelatine-Xylose Model Using Response Surface Methodol- ogy. Food Research, 4; 99–106
Karnjanapratum, S. and S. Benjakul (2017). Antioxidative and Sensory Properties of Instant Coffee Fortified with Galactose-Fish Skin Gelatin Hydrolysate Maillard Reaction Products. Carpathian Journal of Food Science and Technology, 9(1); 90–99
Lan, Y., J. Wu, X. Wang, X. Sun, R. M. Hackman, Z. Li, and X. Feng (2017). Evaluation of Antioxidant Capacity and Flavor Profile Change of Pomegranate Wine During Fermentation and Aging Process. Food Chemistry, 232; 777– 787
Lee, S. E., H. Chung, and Y. S. Kim (2012). Effects of Enzy- matic Modification of Wheat Protein on The Formation of Pyrazines and Other Volatile Components in The Maillard Reaction. Food Chemistry, 131(4); 1248–1254
Li-Chan, E. and I. Lacroix (2018). Properties of Proteins in Food Systems: an Introduction. Proteins in Food Processing, 2018; 1–25
Liu, J., M. Liu, C. He, H. Song, and F. Chen (2015). Effect of Thermal Treatment on The Flavor Generation from Mail- lard Reaction of Xylose and Chicken Peptide. LWT-Food Science and Technology, 64(1); 316–325
Mahmoud, M. A. A. and A. Buettner (2017). Characterisation of Aroma-Active and Off-Odour Compounds in German Rainbow Trout (Oncorhynchus Mykiss). Part II: Case of Fish Meat and Skin from Earthen-Ponds Farming. Food Chemistry, 232; 841–849
Małgorzata, W., P. M. Konrad, and H. Zieliński (2016). Effect of Roasting Time of Buckwheat Groats on The Formation of Maillard Reaction Products and Antioxidant Capacity. Food Chemistry, 196; 355–358
Mariod, A. A. and H. Fadul (2013). Gelatin, Source, Extrac- tion and Industrial Applications. Acta Scientiarum Polonorum Technologia Alimentaria, 12(2); 135–147
Mishra, P. K., J. Tripathi, S. Gupta, and P. S. Variyar (2017). Effect of Cooking on Aroma Profile of Red Kidney Beans (Phaseolus Vulgaris) and Correlation with Sensory Quality. Food Chemistry, 215; 401–409
Nollet, L. M., T. Boylston, F. Chen, P. Coggins, G. Hydlig, L. McKee, and C. Kerth (2012). Handbook of Meat, Poultry and Seafood Quality. John Wiley & Sons
Nurrulhidayah, A. (2019). Optimisation of Browning Index of Maillard Reaction in Gelatine Powder by Response Surface Methodology (RSM) for Halal authentication. Food Research, 3(5); 525–529
Nursten, H. E. (2005). The Maillard Reaction: Chemistry, Bio-
chemistry and Implications. Royal Society of Chemistry Ong, O. X., Y. X. Seow, P. K. Ong, and W. Zhou (2015). High-Intensity Ultrasound Production of Maillard Reaction Flavor Compounds in a Cysteine–Xylose Model System.
Ultrasonics Sonochemistry, 26; 399–407
Peinado, I., W. Miles, and G. Koutsidis (2016). Odour Char-
acteristics of Seafood Flavour Formulations Produced with Fish by-Products Incorporating EPA, DHA and Fish Oil. Food Chemistry, 212; 612–619
Sanz, C., D. Ansorena, J. Bello, and C. Cid (2001). Optimizing Headspace Temperature and Time Sampling for Identifi- cation of Volatile Compounds in Ground Roasted Arabica Coffee. Journal of Agricultural and Food Chemistry, 49(3); 1364–1369
Shahidi, F. (1998). Flavor of Meat, Meat Products and Seafoods. Blackie Academic & Professional London
Su, G., L. Zheng, C. Cui, B. Yang, J. Ren, and M. Zhao (2011). Characterization of Antioxidant Activity and Volatile Com- pounds of Maillard Reaction Products Derived from Differ- ent Peptide Fractions of Peanut Hydrolysate. Food Research International, 44(10); 3250–3258
Tan, T. C., A. F. AlKarkhi, and A. M. Easa (2012). Assessment of The Ribose-Induced Maillard Reaction as a Means of Gelatine Powder Identification and Quality Control. Food Chemistry, 134(4); 2430–2436
Tongdeesoontorn, W. and S. Rawdkuen (2019). Gelatin-Based Films and Coatings for Food Packaging Applications. Elsevier
Van Boekel, M. (2006). Formation of Flavour Compounds in The Maillard Reaction. Biotechnology Advances, 24(2); 230–233
Yang, C., R. Wang, and H. Song (2012). The Mechanism of Peptide Bonds Cleavage and Volatile Compounds Generated from Pentapeptide to Heptapeptide via Maillard Reaction. Food Chemistry, 133(2); 373–382
Authors
Ismarti, I. ., Handoko, D. D., Triyana, K., M. Salleh, H. ., A. Fadzillah, N., & Nordin, N. F. H. (2022). Study on Volatile Compounds of Gelatine and The Maillard Reaction Products from Different Species Using SPME-GCMS. Science and Technology Indonesia, 7(2), 132–139. https://doi.org/10.26554/sti.2022.7.2.132-139
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