Early reaction pathways in a glucose-glutathione Maillard system to form meat flavor

This study elucidated early reaction pathways in a meat-like glucose-glutathione Maillard reaction system by multi-response kinetic modelling approach. Changes in levels of non-volatile derivatives and early-stage intermediates, volatile flavor compounds, α-dicarbonyls and melanoidins in three reaction temperatures were characterized by liquid chromatography-mass spectrometry, solid-phase microextraction/gas chromatography-mass spectrometry, and UV 294 and 420 nm absorbance, respectively. The reaction networks through early to final stages of the Maillard reaction were proposed and established by mathematical modelling the experimental data. Calculation of rate constants and activation energies of the reaction steps revealed that GSH directly reacting with glucose for GSH-Amadori compounds, which can hydrolyze into another Amadori compound, and simultaneously GSH hydrolysis with hydrolysates reacting with glucose towards multi-Amadori compounds, both were the early pathways for flavor formation. However, the former route was more efficient than the latter. The results can provide references for understanding the GSH-Maillard reaction mechanism to form meaty flavors.