Akademik Veri Yönetim Sistemi
Food Bioscience, cilt.65, ss.106099-0, 2025 (SCI-Expanded, Scopus)
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.