Formation and sensory properties of novel Pyrazinones in the Glycylalanine and Alanylglycine dipeptide Maillard reaction systems

doi:10.1016/j.foodchem.2025.144082

科研成果详情

题名	Formation and sensory properties of novel Pyrazinones in the Glycylalanine and Alanylglycine dipeptide Maillard reaction systems
作者	Luo，Yue 1; Li，Run 2; Zhu，Siyue 2; Huang，Qingrong 2; Xu，Baojun 1; Ho，Chi Tang 2
发表日期	2025-07-30
发表期刊	Food Chemistry
ISSN/eISSN	0308-8146
卷号	481
摘要	In this study, eight pyrazinones were identified in glycylalanine (Gly-Ala) and alanylglycine (Ala-Gly) Maillard reaction systems using gas chromatograph-mass spectrometry and nuclear magnetic resonance for the first time, including 1-ethyl-, 5-methyl-1-ethyl-, 6-methyl-1-ethyl-, 5,6-dimethyl-1-ethyl-, 1,3-dimethyl-, 1,3,5-trimethyl-, 1,3,6-trimethyl-, and 1,3,5,6-tetramethyl-2(1H)-pyrazinones. Proposed formation pathways involve the reaction between dipeptides and α-dicarbonyls. For the first time, sensory analysis revealed distinct flavors of four pyrazinones: 1-ethyl-2(1H)-pyrazinone with a cereal, cookie-like flavor, 5,6-dimethyl-1-ethyl-2(1H)-pyrazinone with a bakery sweet flavor, 1,3-dimethyl-2(1H)-pyrazinone with a green, herbal flavor, and 1,3,5,6-tetramethyl-2(1H)-pyrazinone with a sweet pyrazine flavor. Activation energies of the eight pyrazinones (170–200 °C) were 236.11, 116.39, 111.07, 300.96, 345.45, 199.29, 196.50, and 310.32 kJ/mol, respectively. Pyrazinones formed from methylglyoxal (MGO) had lower activation energies, indicating higher ease of pyrazinone formation and higher contents than from other α-dicarbonyls, especially at lower temperatures. Differences in pyrazinone formation were observed between glycylalanine and alanylglycine systems, suggesting a need for further investigations.
关键词	Alanylglycine Formation reactivity Glycylalanine Maillard reaction Pyrazinones
DOI	10.1016/j.foodchem.2025.144082
URL	查看来源
语种	英语English
Scopus入藏号	2-s2.0-105001377750
引用统计
文献类型	期刊论文
条目标识符	https://repository.uic.edu.cn/handle/39GCC9TT/13248
专题	北师香港浸会大学
通讯作者	Luo，Yue
作者单位	1.Food Science and Technology Program,Department of Life Sciences,BNU-HKBU United International College,Zhuhai,Guangdong,China 2.Department of Food Science,Rutgers University,New Brunswick,65 Dudley Road,08901,United States
第一作者单位	北师香港浸会大学
通讯作者单位	北师香港浸会大学
推荐引用方式 GB/T 7714	Luo，Yue,Li，Run,Zhu，Siyueet al. Formation and sensory properties of novel Pyrazinones in the Glycylalanine and Alanylglycine dipeptide Maillard reaction systems[J]. Food Chemistry, 2025, 481.
APA	Luo，Yue, Li，Run, Zhu，Siyue, Huang，Qingrong, Xu，Baojun, & Ho，Chi Tang. (2025). Formation and sensory properties of novel Pyrazinones in the Glycylalanine and Alanylglycine dipeptide Maillard reaction systems. Food Chemistry, 481.
MLA	Luo，Yue,et al."Formation and sensory properties of novel Pyrazinones in the Glycylalanine and Alanylglycine dipeptide Maillard reaction systems". Food Chemistry 481(2025).