Abstract: In order to improve the phospholipids application in meat flavor,the effects of three phospholipids to the sulfur- containing volatile components in Maillard model systems were studied.Three phospholipids were added into the Maillard reaction models made of L-cysteine and D-ribose,heated at 140℃for 1 h.The products were extracted by CH2Cl2,and were analyzed by GC-MS.The Maillard reaction system including phospholipids showed better meaty flavor.Many of the volatile products of Maillard reaction were decreased due to the effects of phospholipids,including acylthiophenes,heterocyclic thiols, thiophenones,bicyclic-compounds,mercaptocarbonyls and a few oxazoles.The reaction of oxidative products of phospholip- ids with the intermediates of Maillard reaction gives forth 2-alkylthiophene,alkenylthiophene,pentylthiapyran,alkanethiols and others.

Key words: Maillard reaction, phospholipids, sulfur-containing volatile components, L-cysteine, D-ribose