期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 67, 期 20, 页码 5857-5865出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b01832
关键词
sensomics; kokumi; process flavors; Maillard reaction; thiamine; taste modulation
资金
- Lucta S.A., Spain
Targeted quantitation of 48 basic taste-active compounds in commercial meatlike process flavors, calculation of dose-overthreshold factors, and basic taste re-engineering, followed by activity-guided fractionation, revealed, next to L-glutamate and 5'-ribonucleotides, a series of N-acetylated amino acids and S-((4-amino-2-methylpyrimidin-5-yl)methyl)-L-cysteine as taste-modulating compounds. The N-acetylated amino acids imparted kokumi enhancement with rather high taste thresholds ranging up to 1800 mu mol/L (N-acetylmethionine) in model broth. In comparison, S-((4-amino-2-methylpyrimidin-5-yl)methyl)-L-cysteine, found to be formed by a Maillard-type reaction of thiamine and cysteine, is reported for the first time to exhibit strong kokumi enhancement above a low threshold concentration of 120 mu mol/L (model broth). These results will open new avenues toward a knowledge-based optimization of thiamine-containing process flavors.
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