Effects of pH, linoleic acid, and reheating on volatile compounds in glucose-lysine model system

This study aimed to investigate the effects of pH (5.8, 7.0, and 10.0), linoleic acid , and reheating (heating: 180 °C, 30 min; reheating: 100 °C, 10 min) on the reactants, α-dicarbonyl compounds, and volatile compounds in the glucose-lysine model system, with a specific focus on exploring the influences of volatile compounds. The results showed that under three different pH glucose-lysine model system yielded the detection of 9, 15, and 29 volatile compounds, respectively. Notably, both the number and content of volatile compounds exhibited an upward trend as the pH increased. Reheating treatment led to changes in both the number and content of volatile compounds. The addition of linoleic acid affected the generation of heterocyclic compounds associated with the Maillard reaction . Volatile compounds such as aldehydes and alcohols were generated in systems containing linoleic acid, resulting in a higher number and content of volatile compounds compared to systems without linoleic acid.