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Food Funct. 2016 Jun 15;7(6):2574-81. doi: 10.1039/c5fo01546d. Epub 2016 Apr 18.

Effects of odor generated from the glycine/glucose Maillard reaction on human mood and brainwaves.

Author information

1
Laboratory of Food Function and Safety, Department of Animal Science, School of Veterinary Medicine, Kitasato University, Aomori 034-8628, Japan. ohata@vmas.kitasato-u.ac.jp.

Abstract

Effects of the odor generated from the glycine/glucose Maillard reaction on human mood and brainwaves were investigated in the present study. Equimolar solutions of glucose and glycine were adjusted to pH 7 and pH 9 and heated at 90 °C for 30 min. The odor generated from the glycine/glucose Maillard reaction significantly decreased negative moods. Its effects on brainwaves differed according to pH; alpha brainwave distribution was increased after inhalation of the odor generated at pH 7, whereas it was decreased by the odor generated at pH 9. The effects on mood and brainwaves were also measured after inhalation of model solutions, which comprised of potent odorants determined by aroma extract dilution analysis (AEDA), and the results were similar to those obtained with the Maillard reaction samples. Therefore, odors constructed by potent odorants could influence human mood and brainwaves. Among all potent odorants, 2,3-dimethylpyrazine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) were identified as the strongest, and high pH values resulted in higher yields of these odorants. Furthermore, DMHF was identified as the putative agent responsible for the decrease in alpha brainwave distribution after smelling the pH-9 Maillard reaction sample since higher concentrations of DMHF resulted in a similar effect.

PMID:
27087046
DOI:
10.1039/c5fo01546d
[Indexed for MEDLINE]

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