Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems

• Fatty acid-oxidized compounds were reduced when amino acids/ribose were present.
• Addition of C18:1n-9 to amino acid/ribose mixtures increased Maillard compounds.
• Addition of C18:3n-3 to amino acids/ribose mixtures reduced Maillard compounds.
• Thiols and thiophenes were preferentially formed at pH 5.5.
• Pyrazines, aldehydes and furans were preferentially favored at pH 6.2.

The present study aimed to investigate the effects of particular unsaturated fatty acids and pH on volatile compounds in the meat-like model systems containing 21 amino acids and ribose. We have chosen oleic acid (C18:1n-9), linoleic acid (C18:2n-6) and linolenic acid (C18:3n-3) for the present investigation. The effect on the volatile compounds was evaluated at two different pH 5.5 and 6.2. The addition of C18:2n-6 and C18:3n-3 to the Maillard reaction mixtures inhibited the formation of many Maillard compounds or produced in low amount. Whereas, the addition of C18:1n-9 resulted in an increase in the amount of many Maillard compounds. The thiols and thiophenes were preferentially formed at pH 5.5 whereas pyrazines were preferentially favored at pH 6.2. Based on our results, it is suggested that a high level of C18:2n-6 and C18:3n-3 in meat probably causes an undesirable flavor. The pH value of 5.5 was found to be ideal for the formation of volatile compounds associated with desirable flavor of meat.