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Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network

The beef flavor of beef tallow residue was improved by enzymatic hydrolysis followed by the Maillard reaction, and the flavor could be predicted using an artificial neural network. Five beef tallow residue hydrolysates were prepared using different enzymes. The Flavourzyme and Papain (FP) hydrolysat...

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Autores principales: Cui, Jingwei, Wang, Yinhan, Wang, Qiaojun, Yang, Lixue, Zhang, Yiren, Karrar, Emad, Zhang, Hui, Jin, Qingzhe, Wu, Gangcheng, Wang, Xingguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532780/
https://www.ncbi.nlm.nih.gov/pubmed/36211755
http://dx.doi.org/10.1016/j.fochx.2022.100447
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author Cui, Jingwei
Wang, Yinhan
Wang, Qiaojun
Yang, Lixue
Zhang, Yiren
Karrar, Emad
Zhang, Hui
Jin, Qingzhe
Wu, Gangcheng
Wang, Xingguo
author_facet Cui, Jingwei
Wang, Yinhan
Wang, Qiaojun
Yang, Lixue
Zhang, Yiren
Karrar, Emad
Zhang, Hui
Jin, Qingzhe
Wu, Gangcheng
Wang, Xingguo
author_sort Cui, Jingwei
collection PubMed
description The beef flavor of beef tallow residue was improved by enzymatic hydrolysis followed by the Maillard reaction, and the flavor could be predicted using an artificial neural network. Five beef tallow residue hydrolysates were prepared using different enzymes. The Flavourzyme and Papain (FP) hydrolysate had low molecular weight peptides and high degree of hydrolysis and free amino acid content. We identified 49 main compounds, including aldehydes, pyrazines, and furan. Furan and pyrazine were the dominant volatile compounds in the five beef tallow residue-derived Maillard reaction products (MRPs), and their profiles and levels in the FP MRPs were high. The FP MRPs had the best sensory characteristics. The artificial neural network analysis revealed that the multiple input single output model had a better performance than the single input single output model, and the prediction accuracy was>90%, indicating that the MRPs sensory evaluation scores could be accurately predicted.
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spelling pubmed-95327802022-10-06 Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network Cui, Jingwei Wang, Yinhan Wang, Qiaojun Yang, Lixue Zhang, Yiren Karrar, Emad Zhang, Hui Jin, Qingzhe Wu, Gangcheng Wang, Xingguo Food Chem X Research Article The beef flavor of beef tallow residue was improved by enzymatic hydrolysis followed by the Maillard reaction, and the flavor could be predicted using an artificial neural network. Five beef tallow residue hydrolysates were prepared using different enzymes. The Flavourzyme and Papain (FP) hydrolysate had low molecular weight peptides and high degree of hydrolysis and free amino acid content. We identified 49 main compounds, including aldehydes, pyrazines, and furan. Furan and pyrazine were the dominant volatile compounds in the five beef tallow residue-derived Maillard reaction products (MRPs), and their profiles and levels in the FP MRPs were high. The FP MRPs had the best sensory characteristics. The artificial neural network analysis revealed that the multiple input single output model had a better performance than the single input single output model, and the prediction accuracy was>90%, indicating that the MRPs sensory evaluation scores could be accurately predicted. Elsevier 2022-09-14 /pmc/articles/PMC9532780/ /pubmed/36211755 http://dx.doi.org/10.1016/j.fochx.2022.100447 Text en © 2022 The Authors. Published by Elsevier Ltd. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Cui, Jingwei
Wang, Yinhan
Wang, Qiaojun
Yang, Lixue
Zhang, Yiren
Karrar, Emad
Zhang, Hui
Jin, Qingzhe
Wu, Gangcheng
Wang, Xingguo
Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network
title Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network
title_full Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network
title_fullStr Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network
title_full_unstemmed Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network
title_short Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network
title_sort prediction of flavor of maillard reaction product of beef tallow residue based on artificial neural network
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532780/
https://www.ncbi.nlm.nih.gov/pubmed/36211755
http://dx.doi.org/10.1016/j.fochx.2022.100447
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