Abstract: The effect of linoleic acid on the formation of volatile compounds from xylose-cysteine Maillard reaction system and the effect of reheating on the formation of volatile compounds from linoleic acid-xylose-cysteine Maillard reaction system were analyzed by dynamic headspace sampling combined with gas chromatography-mass spectrometry (DHS-GC-MS) and electronic nose. The results showed that a total of 53 volatile compounds were detected of which 13 were common to all three groups. The total amount of volatile compounds was 1 598.61, 2 330.71 and 1 675.09 μg/kg in the control, linoleic acid addition and linoleic acid addition plus reheating groups, respectively. Addition of linoleic acid decreased the amount of Maillard reaction products, indicating that linoleic acid has an inhibitory effect on the Maillard reaction. The amounts of all volatile substances except acids and alcohols formed in the reaction system decreased after reheating. The analysis of odor activity value showed that the increase in 1-octene-3-ol content and the decrease in meaty flavor and fatty flavor compounds may be one of the causes of hot odor. Electronic nose analysis showed that inorganic sulfide may also be a source of odor caused by reheating.

Key words: Maillard reaction, linoleic acid, volatile flavor composition, reheating