Exogenous Glutamic Acid Effectively Involved in N-(1-Deoxy-D-Galulos-1-Yl)-Glutamic Acid Degradation for Simultaneous Improvement of Both Milk-Like and Baking Flavor

The flavor formation from glutamic acid (Glu)-galactose (Gal) Amadori rearrangement product (GG-ARP) during the thermal degradation was investigated. Compared with the volatile compounds in Glu-Gal Maillard reaction products (GG-MRP), pyrazines in the volatile compounds derived from GG-ARP were restrained. The disadvantage in evolution asynchrony and content sufficiency of α-dicarbonyl compounds and Glu in the GG-ARP model limited the pyrazines formation. With the addition of Gal, the asynchronous effect was further exacerbated, and the furans in the GG-ARP-Gal model were more significantly dominant among the volatile flavor compounds than in the GG-ARP model, while the pyrazines were still missing. Whereas, the extra-added Glu in the GG-ARP model could offset the deficiency of amino acids growth after α-dicarbonyl formation and promoted the formation of pyrazines. Meanwhile, the formation of diketones was promoted. The addition of Glu enhanced the both milk-like and baking flavor of the GG-ARP system simultaneously. Formulated GG-ARP-Glu mixture was proposed to promisingly achieve the controlled formation of process flavors for baked foods with both desirable milk-like and baking scent