Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science

Flaxseed derived Maillard reaction products (MRPs) have typical meaty flavor, but there is no report on comparison of their amino acids and peptides reactivity. The peptides and amino acids of flaxseed protein hydrolysates were separately collected by G-15 gel chromatography. Taste dilution analysis...

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Detalles Bibliográficos
Autores principales: Ni, Zhi-Jing, Wei, Chao-Kun, Zheng, An-Ran, Thakur, Kiran, Zhang, Jian-Guo, Wei, Zhao-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8802846/
https://www.ncbi.nlm.nih.gov/pubmed/35146413
http://dx.doi.org/10.1016/j.fochx.2022.100224

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8802846/
https://www.ncbi.nlm.nih.gov/pubmed/35146413
http://dx.doi.org/10.1016/j.fochx.2022.100224

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