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Document Type

Original Article

Subject Areas



cysteine; Meat-like aroma; Maillard reaction; Sensory evaluation; DPPH


Reaction between Cysteine, Glucose and Serine was carried out to study the volatiles formed via Maillard reaction and their antioxidant activity. The simultaneous distillation–extraction technique was used for trapping the volatile components followed by GC–MS analysis. Thirty Six compounds were identified with the predominance of carbonyls and sulfur–containing compounds in the volatiles of this model system. Sensory evaluation was performed for the model system product according to the International Standard Methods (ISO). The results showed a high increase in roasted and burnt meat attributes. The sensory results of the model system product were confirmed by the presence of high concentrations of some volatile compounds having meat–like aroma such as 2-methyl-3-furanthiol and 2-furylmethanethiol attributes and remarkable increase in the like– roasted meaty aroma. The radical scavenging activity of cysteine, glucose and serine model system was quantified spectrophotometrically, using DPPH radical. The activity of the model system product was found to be slightly lower than that of gallic acid and BHA, but it was much higher than that of cinnamic acid (200 ppm. for each). A highly antioxidative activity was recorded by the model system which may be due to the presence of some compoundssuch as 2-furylmethanethiol, 2-acetylthiazole, 4-hydroxy-5-methyl-3(2H)-furanone.

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