The Potential of Maillard Reaction Intermediates derived from Cysteine-Xylose Maillard Reaction System as Flavor Precursors: Starting from the Perspectives of Storage Stability, Antioxidant Characteristics and Flavor Formation Rules

The Potential of Maillard Reaction Intermediates derived from Cysteine-Xylose Maillard Reaction System as Flavor Precursors: Starting from the Perspectives of Storage Stability, Antioxidant Characteristics and Flavor Formation Rules | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article The Potential of Maillard Reaction Intermediates derived from Cysteine-Xylose Maillard Reaction System as Flavor Precursors: Starting from the Perspectives of Storage Stability, Antioxidant Characteristics and Flavor Formation Rules Di Kang, Lin Jiang, Songjin Zheng, Haifeng Wang, Teng Li, Yuying Fu, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7540317/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version 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 Fe 2+ chelating ability, reducing power, and free radical scavenging ability within the concentration range of 0.5 to 3.0 mg/mL. MRI S 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. cysteine Maillard reaction intermediate flavor formation rules storage stability antioxidant characteristics Full Text Additional Declarations No competing interests reported. Supplementary Files Supplementarymaterial.docx Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7540317","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":518308132,"identity":"0a868fdd-4de2-466d-8ddc-ce2992f58e60","order_by":0,"name":"Di Kang","email":"","orcid":"","institution":"China Tobacco Hebei Industrial Co., LTD","correspondingAuthor":false,"prefix":"","firstName":"Di","middleName":"","lastName":"Kang","suffix":""},{"id":518308133,"identity":"bd5480a2-c704-401a-867a-c6c1a199d924","order_by":1,"name":"Lin Jiang","email":"","orcid":"","institution":"Zhejiang Gongshang 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antioxidant characteristics","lastPublishedDoi":"10.21203/rs.3.rs-7540317/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7540317/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003e2-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 Fe\u003csup\u003e2+\u003c/sup\u003e chelating ability, reducing power, and free radical scavenging ability within the concentration range of 0.5 to 3.0 mg/mL. MRI\u003csub\u003eS\u003c/sub\u003e 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.\u003c/p\u003e","manuscriptTitle":"The Potential of Maillard Reaction Intermediates derived from Cysteine-Xylose Maillard Reaction System as Flavor Precursors: Starting from the Perspectives of Storage Stability, Antioxidant Characteristics and Flavor Formation Rules","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-09-22 09:37:06","doi":"10.21203/rs.3.rs-7540317/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"bd6db6e3-ac09-4f2c-82f4-018db6bd09df","owner":[],"postedDate":"September 22nd, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2025-10-15T05:54:20+00:00","versionOfRecord":[],"versionCreatedAt":"2025-09-22 09:37:06","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7540317","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7540317","identity":"rs-7540317","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}