Karangwa, Eric published the artcileEffect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products, Computed Properties of 21834-92-4, the main research area is sunflower antioxidant activity sensory property Maillard reaction product.
The sensory characteristics and antioxidant capacity of Maillard reaction products (MRPs) from two substrates namely sunflower free amino acid and peptides, xylose with and without cysteine model systems (AXC, AX, PXC and PX, resp.) were evaluated and compared. The model systems were heated at 120 °C for 2.0 h and a pH of 7.4. Results showed that AXC had greater meat-like flavor and umami taste, while PXC showed great mouthfulness and continuity taste, and AX and PX showed higher caramel-like flavor and bitter taste. The addition of cysteine was found to accelerate high mol. weight peptide degradation while suppressing low mol. weight crosslinking and color formation in PXC and AXC. Furthermore, it was observed that sensory attributes of MRPs were not significantly affected by the peptides size. Results also showed that caramel-like flavor and bitter taste were significantly and pos. correlated with furans and most of the nitrogen-containing compounds while these compounds had significant and neg. impact on mouthfulness, continuity and meat-like flavor. Addnl., sulfur-containing compounds showed significant and pos. influence on meat-like flavor, while PXC and PX showed higher antioxidant activities than AXC and AX. It can therefore be concluded that sunflower peptides MRPs can be a good precursor of flavor enhancers with high antioxidant activity, while sunflower free amino acid MRPs can be used to produce meat-like flavor enhancers.
European Food Research and Technology 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, Computed Properties of 21834-92-4.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem