Journal
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
Volume 13, Issue 3, Pages -Publisher
WALTER DE GRUYTER GMBH
DOI: 10.1515/ijfe-2016-0006
Keywords
sunflower; sensory evaluation; peptides; sugars; Maillard reaction
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Funding
- National Program of China [2016YFD0400801]
- Postdoctoral Science Foundation of China [2016M590143]
- Collaborative innovation centre of food safety and quality control in Jiangsu Province
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The effect of different sugar types on the sensory characteristics of Maillard reaction products (MRPs) obtained from sunflower protein hydrolysates was evaluated. MRPs were prepared at 120 degrees C for a time of 2 h and a pH of 7.4. Results showed that the browning intensity, colour development and free and total amino acids of MRPs were highly affected by the sugar types. Peptide-xylose-cysteine (PXC) were more dark-brown in colour with lower free and total amino acid (FAA and TAA) content compared to the other MRPs. However, PXC showed great mouthfulness and continuity taste with stronger meat-like flavour and umami taste compared to MRPs. MRPs from hexose except PGaC, showed acceptable mouthfulness and continuity taste while PLC and PMC and PGaC showed higher caramel-like flavour and bitter taste. Furthermore, pentose sugars (xylose) were the great precursor of sulphur-containing compounds. It could be concluded that sunflower peptides, xylose, cysteine model system could be a good precursor of flavour enhancers.
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