Research reveals antioxidant properties and storage stability in flavor precursors, suggesting benefits for food quality.
Abstract 2-Threityl-thiazolidine-4-carboxylic acid (TTCA) and Amadori rearrangement product (ARP), as intermediates of the Maillard reaction in the xylose-cysteine (Cys-Xyl) system, have been proven to have the advantage of controlled formation of fresh flavor during thermal processing. The results showed that low temperature, neutral pH, and low water activity are conducive to the stable storage of TTCA/ARP. Further research on the in vitro antioxidant properties of TTCA/ARP was conducted and compared with those of complete Maillard reaction products. It was found that TTCA/ARP compounds have certain Fe²⁺ chelating ability, reducing power, and free radical scavenging ability within the concentration range of 0.5 to 3.0 mg/mL. MRIS can be mixed with Maillard reaction products and used as antioxidants in cooked or semi-processed foods to improve the quality and stability of food products. Additionally, different heat treatment conditions can also affect the flavor formation profile and characteristics of TTCA, broadening its processing adaptability.
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Kang et al. (2025) studied this question.
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