Inclusive analysis of key precursor peptides and flavor enhancing components of sesame cake meal maillard reaction products

Our study investigated the flavor-enhancing attributes of Maillard reaction products (MRPs) derived from sesame cake meal digest. Taste dilution analysis (TDA) revealed that peptide-MRPs significantly enhanced flavor depth, umami intensity, and flavor continuity. LC-MS/MS analysis identified 30 dist...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Peng-Xiang Lou, Jian-Guo Zhang, Wang-Wei Zhang, Kiran Thakur, Yinping Zhang, Zhao-Jun Wei
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Elsevier 2025-07-01
סדרה:	Food Chemistry: X
נושאים:	Sesame seed cake meal Cysteine Maillard reaction products Peptide LC-MS/MS Flavor
גישה מקוונת:	http://www.sciencedirect.com/science/article/pii/S2590157525006029
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!