Synergistic effect of spice extracts on multiple hazards formation and sensory markers in beef flavoring

The inhibitory effects of spice extracts on Maillard reaction harmful products in beef flavorings were evaluated. Sichuan pepper extract showed the highest inhibitory effect on CML, with a reduction of 45.24%, followed by rosemary and licorice extracts. For 4-MI, only rosemary and Sichuan pepper extracts showed significant inhibition, reducing 4-MI content by 30.60% and 33.78%, respectively. The inhibitory effect of spice extracts on HMF was strongest with Sichuan pepper, which reduced HMF by 38.37%. Sensory evaluation showed that licorice and ginger extracts maintained the characteristic beef flavor while effectively reducing the harmful compounds. In addition, licorice extract enhanced caramel flavor, and had a minimal effect on overall flavor profiles. The synergistic effects of liquiritin, glycyrrhizic acid, and liquiritin, were also investigated. A 2:1 ratio of flavonoids and triterpenes achieved the most effective inhibition of AGEs and 4-MI. Overall, licorice extract demonstrated significant potential as a natural inhibitor of Maillard reaction by-products, with minimal impact on the sensory quality of beef flavorings.