Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide
Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide
复制标题
热处理对木糖与鸡肽美拉德反应产生风味的影响
DOI：
10.1016/j.lwt.2015.05.061
复制
发表时间：
2015-11-01
影响因子：
6
通讯作者：
Chen, Feng
中科院分区：
文献类型：
--
作者：
Liu, Jianbin;Liu, Mengya;Chen, Feng
研究了热处理对木糖与鸡肽美拉德反应产香的影响。总之，高温（>100摄氏度）可以显著增加由木糖和鸡肽通过美拉德反应体系产生的肉香味的形成，而较低的温度和较长的加热往往产生肉汤样的味道（即，鲜味和厚味）。吡嗪是美拉德反应产物（MRP）中坚果/烤肉和基本肉香味的主要贡献者，而低温加热下释放的谷氨酸被认为是美拉德反应产物（MRP）鲜味的重要贡献者。由3000 Da肽形成的低分子量肽（1000 Da）很可能是造成苦味的原因。(C)2015爱思唯尔有限公司版权所有。
In this research, effect of the thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide was studied. In summary, high temperature (>100 degrees C) could remarkably increase the formation of meaty aroma generated by xylose and chicken peptide through a Maillard reaction system, while lower temperature and longer heating tended to generate a broth-like taste (i.e., umami and kokumi). Pyrazines were the major contributors to the nutty/roast and basic meaty aroma in the Maillard reaction products (MRP), while the Glu released under the low temperature heating was considered an important contributor to the umami taste of MRPs. The low molecular weight peptide (1000 Da formed from peptides 3000 Da were very likely responsible for the bitter taste. (C) 2015 Elsevier Ltd. All rights reserved.