Peptide-specific Maillard reaction products: a new pathway for flavor chemistry

Izzo, Henry V.; Ho, Chi‐Tang

doi:10.1016/s0924-2244(10)80004-4

Cited by 36 publications

(24 citation statements)

References 15 publications

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“…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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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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“…Although uncooked meat has little meat flavor, it is a reservoir of flavor precursors, and the Maillard reaction is important in the formation of desirable meat flavor (Mottram, 1991). A wide variety of peptides have been reported as important flavor (Izzo and Ho, 1992) and aroma (Mabrouk, 1976) compounds in meat. Peptides with specific taste properties include long-chain peptides contributing to bitter taste (Otagiri et al, 1985;Asao et al, 1987;Mojarro-Guerra et al, 1991), and the dipeptide aspartame with a sweet taste.…”

Section: Introductionmentioning

confidence: 99%

Taste Properties and Synergisms of Beefy Meaty Peptide

Wang

Maga

Bechtel

1996

Journal of Food Science

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The purpose of this study was to examine the sensory properties of beefy meaty peptide (BMP), an octapeptide first isolated from beef extract. BMP was synthesized and its recognition thresholds under different pH conditions and its synergisms with salt and monosodium glutamate (MSG) were determined by sensory evaluation. Recognition thresholds of BMP were not different (FϾ0.05) at different pHs. However, the descriptors of BMP changed with pH; and at pH 6.5 BMP had the strongest umami taste. There were synergistic effects (pϽ0.05) of salt and MSG on BMP recognition threshold at pH 6.5. Diluted beef extract samples with BMP were different (pϽ0.05) from samples without BMP.

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“…ketones, aldehydes, dicarbonyls), are followed by generation of more complex, high molecular weight products (e.g. heterocyclic amines, and melanoidins) [3][4][5] in later stages of the reaction. Collectively these compounds are associated with different sensory, physical and chemical properties [6,7], whereas others impart a range of biological properties that include antioxidant capacity [8][9][10], anti-inflammatory activity [9][10][11], anti-hypertensive activity [12], and antimicrobial activity ( Table 1).…”

Section: Introductionmentioning

confidence: 99%

Evidence to indicate that maillard reaction products can provide selective antimicrobial activity

Mu¹,

Wang²,

Kitts³

2016

Integr Food Nutr Metab

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activity also resulted in notable antimicrobial activity [13]. From these and other studies it is important to fully understand the inhibitory effect of Maillard reaction against bacteria and possible mechanism(s) of activity. The objective of this paper is to provide a comprehensive description of the antimicrobial properties of MRPs, related factors that influence the inhibitory effect of MRPs, and demonstrated mechanisms of antimicrobial effect of MRPs. Reaction scheme and products formed in MRIn general, food product matrices possess subtle differences in pH and water activity, which in turn influence the final composition of different MRPs during thermal processing. The diverse range of physical, chemical or biological properties of soluble pre-and final stage melanoidins, or mixtures thereof, which result from varied reaction conditions leads to a cascade of redox reactions that generate a complex mixture of molecules. This represents a major challenge for food scientists to conclude specific structure-function of MRPs with antimicrobial activity. Initiation of the MR is greatest at slightly basic pH, a requirement for the nucleophilic reaction by the amino nitrogen lone-pair electron condensing with a carbonyl carbon on the reducing sugar. The result is the formation of glycosylamine, which dehydrates to a Schiff base and then to Amadori rearrangement. If pH is acidic, the rearrangement of Amadori to 1,2 enolization is facilitated. This is in contrast to subsequent formation of many different chemical AbstractThe Maillard reaction (MR) is a non-enzymatic browning reaction that occurs between carbonyl and amino groups present in foods that are processed or cooked at high temperatures; the result being a vast number of reaction products, termed Maillard reaction products (MRPs). Whereas initial stages of the reaction produce small molecular weight, colorless products; some being volatile and contributing to odor, extending the reaction with prolonged exposure to heat will result in the MR reaching final stages and generating high molecular weight products that contribute to color and flavor, important sensory attributes. Many specific MRPs also impart a range of biological properties; the most recently noted being antioxidant capacity and to a comparatively lesser extent antimicrobial activity. The potential antimicrobial activity of MRPs appears to be dependent on the strain of microorganism and internal/external factors that influence the physicochemical reactions occurring between microbe and the MRP, albeit, the mechanism(s) offered by MRPs is somewhat unclear. The objective of this paper is to summarize the evidence that MRPs evoke antimicrobial activity when certain conditions exist in foods that facilitate an inhibitory potential. We review the current knowledge of factors that influence the inhibitory effect of MRPs on microorganism growth and proliferation, proposed mechanisms of antimicrobial properties of MRPs, and discussion of future relevant applications.

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Peptide-specific Maillard reaction products: a new pathway for flavor chemistry

Cited by 36 publications

References 15 publications

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

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

Taste Properties and Synergisms of Beefy Meaty Peptide

Evidence to indicate that maillard reaction products can provide selective antimicrobial activity

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