Shen, Yi published the artcileEffects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products, Related Products of isoquinoline, the main research area is sesame seed meal Maillard reaction product cysteine methionine thiamine; Correlation; Free amino acids; Maillard reaction; Sesame; Sulfur-containing substances; Volatile compounds.
Lately, plant derived proteins have been used extensively to produce Maillard reaction products (MRPs) for the preparation of various functional food products. We evaluated the effects of cysteine (Cys), methionine (Met), and thiamine (Thi) on the color and flavor development of MRPs derived from sesame seed meal. Compared with the MRPs of sesame seed hydrolyzate (SSH), Cys-MRPs had the strongest antioxidant activity and fluorescence intensity, showing the stronger taste and overall acceptability. These MRPs contained the highest sulfur compounds which resulted into stronger meat flavor. Moreover, the content of free amino acids in Met-MRPs was the highest. Compared with MRPs of SSH alone, MRPs with different sulfur content had better flavor characteristics and physicochem. properties, which entail their usage in different food ingredients.
Food Chemistry published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Related Products of isoquinoline.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem