Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide

Food Chemistry

Volumn 99, Issue 3, 2006, Pages 600-604

  Ogasawara, Masashi ^a   Katsumata, Tadayoshi ^a   Egi, Makoto ^a  

^a KYOWA HAKKO KOGYO CO LTD   (Japan)

Author keywords

Maillard reaction; Peptide; Simmered taste; Sugar; Taste enhancer

Indexed keywords

FLAVORING AGENT; PROTEIN HYDROLYSATE; SOYBEAN PROTEIN; XYLOSE;

ARTICLE; CHEMICAL REACTION; FRACTIONATION; GLYCATION; HYDROLYSIS; MEMBRANE; TASTE;

GLYCINE MAX;

EID: 33646498563     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.040     Document Type: Article

References (21)

1. Baltes W., and Bochmann G. Model reactions on roast aroma formation. 1. Reaction of Serine and threonine with sucrose under the conditions of coffee roasting and identification of new coffee aroma compounds. Journal of Agricultural and Food Chemistry 35 (1987) 340-346
2. Ishi K., Nishimura T., Ono T., Hatae K., and Shimada J. Taste of peptides in wheat gluten hydrolyzate by protease. Journal of Home Economics Japan 45 (1994) 615-620
3. Kato A. Industrial applications of Maillard-type protein-polysaccharide conjugates. Food Science and Technology Research 8 (2002) 193-199
4. Kimpe D.K., and Keppens M. Novel synthese of the major flavor components of bread and cooked rice. Journal of Agricultural and Food Chemistry 44 (1996) 1515-1519
5. Kuninaka A. Flavor potentiators. In: Schultz H.W., Day E.A., and Libbey L.M. (Eds). Symposium on foods the chemistry and physiology of flavors (1967), AVI, Westport, CT 515-535
6. Leonil J., Molle D., Fauquant J., Maubois J.L., Pearce R.J., and Bouhallab S. Characterization by ionization mass spectrometry of lactosyl β-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site. Journal of Dairy Science 80 (1997) 2270-2281
7. Mori Y., Kikuchi K., and Tabei H. Flavor components of miso: basic fraction. Agricultural and Biological Chemistry 47 (1983) 1487-1492
8. Noguchi M., Arai S., Yamashita M., Kato H., and Fujimaki M. Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate. Journal of Agricultural and Food Chemistry 23 (1975) 49-53
9. Nomura N., Sasaki M., Asao Y., and Yokotsuka T. Identification of volatile components in shoyu (soy sauce) by gas chromatography-mass spectrometry. Agricultural and Biological Chemistry 40 (1976) 485-490
10. Nomura N., Sasaki M., Asao Y., and Yokotsuka T. Isolation and identification of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanon, as a flavor component in shoyu (soy sauce). Agricultural and Biological Chemistry 40 (1976) 491-495
11. Solod T., Blank I., and Hofmann T. Alapyridaine a general taste enhancers?. Chemical Senses 28 (2003) 371-379
12. Tamura M., Nakatsukasa T., Tada M., Kawasaki Y., Kikuchi E., and Okai H. The relationship between taste and primary structure of 'deliciouspeptide' (Lys-Gly-Asp-Glu-Glu-Ser-Leu-leu) from beef soup. Agricultural and Biological Chemistry 53 (1989) 319-325
13. Tomoyuki O., Ryoji Y., and Toshihide N. Sourness-suppressing peptides in cooked pork loins. Bioscience Biotechnology and Biochemistry 68 (2004) 1657-1662
14. Ueda Y., Yonemitsu M., Tsubuku T., and Sakaguchi M. Flavor characteristics of glutathione in raw and cooked foodstuffs. Bioscience Biotechnology and Biochemistry 61 (1997) 1977-1980
15. Wang K., Maga J.A., and Bechtel P.J. Taste properties and synergisms of beefy meaty peptide. Journal of Food Science 61 (1996) 837-839
16. Wasserman A.E. Symposium on meat flavor chemical basis for meat flavor a review. Journal of Food Science 44 (1979) 6-11
17. Yamaguchi S., Yoshikawa T., Ikeda S., and Ninomiya T. Measurement of the relative taste intensity of some l-a-amino acids and 5′-nucleotides. Journal of Food Science 36 (1971) 1761-1765
18. Yamaguchi S. The synergistic taste effect of monosodium glutamate and disodium 5′-inosinate. Journal of Food Science 32 (1967) 473-478
19. Yamasaki Y., and Maekawa K. A peptide with delicious taste. Agricultural and Biological Chemistry 42 (1978) 1761-1765
20. Yeboah F.K., and Yaylayan V.A. Analysis of glycated proteins by mass spectrometric techniques: qualitative and quantitative aspects. Nahrung/Food 45 (2001) 164-171
21. Yeboah F.K., Alii I., and Yaylayan V.A. Reactivities of d-glucose and d-fructose during glycation of bovine serum albumin. Journal of Agricultural Food Chemistry 47 (1999) 3164-3172