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Effects of Different Amino Acid Sources on the Formation of Chloropropanols in Thermo-Reaction Beef Flavorings

HUANG Mingquan, XIA Yanqiu, LI Juan, ZOU Qingqing, SUN Baoguo, ZHANG Yuyu   

  1. Beijing Key Laboratory of Flavor Chemistry, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
  • Online:2017-01-15 Published:2017-01-16

Abstract: In this research, gas chromatography-mass spectrometry (GC-MS) was used to analyze chloropropanols in
thermo-reaction beef flavorings and the substrates from which they were produced. The effects of different substrates
hydrolyzed vegetable protein (HVP), yeast extract, vitamin B1, beef hydrolysates, cysteine, glutamic acid, prime bovine
bone, glycine, and alanine on the formation of 3-chloro-1,2-propanediol (3-MCPD) were investigated by one–factor-at-atime
approach. Our results showed that among four chloropropanols, 3-MCPD was the major pollutant in the beef flavorings.
Moreover, all the substrates investigated contained a certain amount of 3-MCPD as well. The formation of 3-MCPD was
influenced significantly by all these amino acid sources.

Key words: thermo-reaction beef flavorings, chloropropanols, amino acids, gas chromatography-mass spectrometry

CLC Number: