Peptides as Flavor Precursors in Model Maillard Reactions

Ho, Chi‐Tang; Oh, Young-Ju; Zhang, Y.; Shu, Chi-Kuen

doi:10.1021/bk-1992-0490.ch015

Cited by 24 publications

(39 citation statements)

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“…In the present study, 2-vinylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-methyl-5-vinyl pyrazine, 2-acetylthiophene and 2-acetylpyrrole were only indentified in MPRs. Moreover, MRPs derived from smaller molecular peptide fractions could be found to have more nitrogen-containing compounds, which was in agreement with the results of Ho, Oh, Zhang, and Shu (1992), who suggested that the reaction of glucose with different size of peptides would produce different amounts of pyrazines. These results indicated that the low molecular weight fractions yielded more nitrogen-containing compounds during Maillard reaction, which was in line with the results about the antioxidant activity of MRPs.…”

Section: Discussionsupporting

confidence: 90%

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

Zheng

Cui

et al. 2011

Food Research International

104

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Section: Discussionsupporting

confidence: 90%

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

Zheng

Cui

et al. 2011

Food Research International

104

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“…These aldehyde compounds may be formed by Strecker degradation or thermal degradation of lipids. Some other odour-active compounds with roast, burnt and smoky notes (2,8,21,24,31) may contribute to the roast aroma pro¼le of the beef ½avouring. 2-Pentylfuran has been found in various beef products, such as canned beef, 40 boiled beef, 41 roast beef 42 and cooked ground beef.…”

Section: Resultsmentioning

confidence: 99%

“…enzymatically hydrolysed animal proteins, E-HAP) of the thermal reaction model system have been evaluated. [21][22][23][24][25][26] The beef ½avouring in this study was prepared by the thermal reaction of enzymatically hydrolysed beef and ½avour precursors.…”

Section: Introductionmentioning

confidence: 99%

Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef

Song

Xia

2008

Flavour & Fragrance J

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Volatile components of a beef ½avouring prepared from a thermal reaction model system of enzymatically hydrolysed beef/amino acids/sugars were extracted by simultaneous distillation/extraction (SDE) and dynamic headspace sampling (DHS) methods, then subjected to aroma extract dilution analysis (AEDA) and dynamic headspace dilution analysis (DHDA) methods; 32 and 48 odour-active peaks were revealed from the SDE and DHS isolates, respectively. With the highest ½avour dilution (FD) factors, 2-methyl-3-furanthiol, 3-methylthiopropanal and 2-furanmethanethiol were identi¼ed as the key aroma compounds of the beef ½avouring by both sample preparative methods, SDE and DHS. Moreover, methyl propyl disulphide, ethyl-2-methylbutyrate, allyl methyl disulphide, thiazole, 1-butanol, 1-nonen-3-one, 2-ethenyl-3,5-dimethylpyrazine, (E, E)-2,4-heptadienal and 2-undecenal were also identi¼ed as important aroma components of the beef ½avouring.a Retention indices (RI) on DB-5/DB-Wax column. b Odour description as perceived by panelists during GC-O. c Flavour dilution factors were determined on DB-5/DB-Wax column. d Identi¼ed by comparing it with the reference compounds on the basis of MS spectra, RI, odour quality and authentic compounds. e Identi¼ed tentatively by comparing it with literature data on the basis of RI and odour quality. AROMA EXTRACT DILUTION ANALYSIS OF A BEEF FLAVOURING 189As summarized in Table 2, 48 odour-active compounds were identi¼ed by DHDA; 34 and 33 odour-active regions were perceived on the DB-5 and DB-Wax columns, respectively. The FD chromatograms are shown in Figure 2. On the basis of FD factors, the most potent odour-active compounds were 2-methyl-3-furanthiol (meaty, vitamin, 18′), 2-furanmethanethiol (roast, meaty, 26′) and 3methylthiopropanal (cooked potato, 28′), which were also identi¼ed as the key aroma-active compounds by SDE-c Flavour dilution factors were determined on DB-5/DBWAX column. FD factors of 1, 4, 16, 60 and 240 corresponded to purge volumes of 40 min, 10 min, 2.5 min, 40 s, 10 s respectively. d Compound identi¼ed by comparison with reference compound on the basis of MS spectra, RI, odour quality. e Compound tentatively identi¼ed by comparison with literature data on the basis of RI and odour quality. AROMA EXTRACT DILUTION ANALYSIS OF A BEEF FLAVOURING 1913-Mereapto-2-butanone is an important aroma component reported as character-impact compounds of process ½avouring from several Maillard model systems, such as ribose/ cysteine, 36 glucose/cysteine, 37 rhamnose-cysteine 37 and cysteine/IMP. 34,36 It was also identi¼ed as a key odouractive compound in this study, especially in the case of DHS-DHDA (FD = 3; see Table 2).Moreover, of all aroma-active components identi¼ed in this research, methyl propyl disulphide, ethyl-2methylbutyrate, allyl methyl disulphide, thiazole, 1-butanol, 1-nonen-3-one, 2-ethenyl-3,5-dimethylpyrazine, (E,E)-2,4-heptadienal and 2-undecenal, which have rarely been reported as beef ½avour compounds, were also important aroma components of the beef ½avouring. Fig...

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“…Glutamate and cysteine are, respectively, the primary organic products of nitrogen and sulfur assimilation by leaves, whereas glycine is one of the most important products of foliar carbon metabolism since it is formed and metabolized at high rates during the light-dependent process of photorespiration (6). Recent attempts to overproduce GSH in plants are motivated by the prospect of increasing the sustainability of crop species and also by the potential of GSH in the pharmaceutical and food industries as a flavor enhancer (7) and as an anti-carcinogenic agent (8). Using poplar as a model species, recent work has shown that plants may be engineered to overproduce glutathione by insertion of a gene construct encoding ␥-glutamylcysteine synthetase (␥-ECS) from Escherichia coli (9 -11).…”

mentioning

confidence: 99%

Simultaneous Measurement of Foliar Glutathione, γ-Glutamylcysteine, and Amino Acids by High-Performance Liquid Chromatography: Comparison with Two Other Assay Methods for Glutathione

Noctor

Foyer

1998

Analytical Biochemistry

174

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Peptides as Flavor Precursors in Model Maillard Reactions

Cited by 24 publications

References 0 publications

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef

Simultaneous Measurement of Foliar Glutathione, γ-Glutamylcysteine, and Amino Acids by High-Performance Liquid Chromatography: Comparison with Two Other Assay Methods for Glutathione

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