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- W2936634635 abstract "This study aims to investigate the Maillard reaction products (MRPs) generated between enzymatic beef hydrolysated sulphur-containing oligopeptides and xylose subjected to heat treatment. The priority of the meat aroma contribution is Cys-Gly-Val > GSH > Leu-Cys, whereas Val-Met is relatively Maillard inert. Two peptide-specific aroma compounds, namely, 2-Isobutylpyrazine and 4-butyl-2,5-dimethylthiazole, were produced in a Leu-Cys Maillard reaction system at pH 5.5, showing that the dipeptides with Leu in the N-terminus exhibited high Maillard reactivity. The carbon source and generation pathway of the aroma-active compounds were demonstrated by carbohydrate module labelling (CAMOLA). A new pyrazine generation pathway with xylose-contributed C2 was proposed using this method specifically. Ultra-performance liquid chromatography-electrospray ionization/quadrupole-time-of-flight tandem mass spectrometry (UPLC-ESI-Q-TOF MS/MS) was then used to analyse the peptide-specific MRPs to reveal the peptide cleavage, cyclization, and cross-linking with other reactants and intermediates. The main results of this study include that cross-linking between reactants and their intermediates largely occurred in a peptide-specific Maillard reaction; its oligopeptide-specific MRPs were first demonstrated; and the cross-linking products from cyclopeptides and two xyloses and/or their fragments were observed for the first time." @default.
- W2936634635 created "2019-04-25" @default.
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- W2936634635 date "2019-08-01" @default.
- W2936634635 modified "2023-10-16" @default.
- W2936634635 title "Flavour precursor peptide from an enzymatic beef hydrolysate Maillard reaction-II: Mechanism of the synthesis of flavour compounds from a sulphur-containing peptide through a Maillard reaction" @default.
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- W2936634635 doi "https://doi.org/10.1016/j.lwt.2019.04.022" @default.
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