Biochemical studies on meat flavor

This study investigated the effect of nucleotides on flavor development in a Maillard model system containing cysteine and D-ribose. Head space gas chromatography MS analysis method was used. More than 100 compounds were isolated from a Maillard reaction model system containing cysteine and D-ribose heated at 140ºC for 1h.Compounds identified included thiophenes, thiophenone, thiopyran, bicyclic thiophenes, thiazol disulfides, hertocyclic thiols and non sulfur-containing compounds such as furan and furan derivatives and sugar-derived carbonyls were selected as makers to evaluate the effect of nucleotides on the Maillard reactions. L-Cysteine, D-ribose and nucleotides were heated at 140ºC for 1h to produce Maillard reaction volatiles.