Modulatory effects of tryptophan on advanced glycation end products formation and flavor enhancement in high-protein intermediate-moisture food during storage

This study aimed to elucidate the impact of Tryptophan (Trp) on the quality, flavor, and formation of advanced glycation end products (AGEs) in high-protein intermediate-moisture foods (HPIMF) during storage at elevated temperatures. Comprehensive analyses were conducted employing electric nose systems, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and comparative flavor fingerprinting. The concentrations of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL), indicators of AGEs formation, were meticulously evaluated. Storage of HPIMF at 45 °C resulted in amplifications in CML, CEL, browning, and hardness. Concurrently, there was an augmentation in volatile compound diversity. Remarkably, the addition of Trp manifested in mitigating AGEs production, tempered food hardness, and bolstered the aromatic profile, infusing it with nuanced nutty and fruity fragrances. Trp presents itself as an efficacious dietary agent in inhibiting AGEs, offering the concurrent boon of enhancing the quality and the organoleptic appeal of stored foods.