Flavor Release in the Presence of Melanoidins Prepared from l-(+)-Ascorbic Acid and Amino Acids

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Abstract
High-molecular-weight (HMW) water-soluble melanoidins were prepared from model systems of l-(+)-ascorbic acid−glycine, l-(+)-ascorbic acid−lysine, l-(+)-ascorbic acid−glutamic acid, and glucose−glycine using a very recently approved standard protocol. The amount of HMW water-soluble melanoidins prepared from l-(+)-ascorbic acid was over 5−15 times higher than the amount obtained from glucose. The study of the release of a model flavor compound, namely isoamyl acetate, from melanoidins by solid-phase microextraction (SPME) showed that SPME is a suitable technique for the analysis of flavor release from melanoidin-containing solutions. From the studies on the retention capacity of the melanoidins toward isoamyl acetate, an increased release of the flavor compound was observed from the melanoidins prepared from the l-(+)-ascorbic acid−glycine model system, whereas the opposite effect was observed from the melanoidins prepared from the l-(+)-ascorbic acid−lysine/glutamic acid model systems. The melanoidins prepared from the glucose−glycine model system had the same effect as the melanoidins prepared from the l-(+)-ascorbic acid−glycine model system. Keywords: Flavor release; melanoidins; isoamyl acetate; 2-phenylethanol; vitamin C; amino acids; retention capacity