Inclusive analysis of key precursor peptides and flavor enhancing components of sesame cake meal maillard reaction products
文献类型： 外文期刊
作者： Lou, Peng-Xiang 1 ; Zhang, Jian-Guo 1 ; Zhang, Wang-Wei 1 ; Thakur, Kiran 1 ; Zhang, Yinping 3 ; Wei, Zhao-Jun 1 ;
作者机构： 1.Hefei Univ Technol, Sch Food & Biol Engn, Hefei 230009, Peoples R China
2.North Minzu Univ, Sch Biol Sci & Engn, Specialty Food Nutr & Hlth Innovat Team Ningxia Hu, Yinchuan 750021, Peoples R China
3.Anhui Acad Agr Sci, Crop Res Inst, Hefei 230031, Anhui, Peoples R China
关键词： Sesame seed cake meal; Cysteine; Maillard reaction products; Peptide; LC-MS/MS; Flavor
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 29 卷
页码：
收录情况： SCI
摘要： 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 distinct peptides in the sesame cake meal digest after the Maillard reaction. Among them, AHSVIY, PELIR, SLTIP, and ILAFPA accounted for 46.17 %, 7.37 %, 3.78 % and 3.72 % of the total peptide content, respectively. The formation of sulfur-containing compounds with meaty taste mainly relied on cysteine, while peptides reacted highly to oxygenated heterocyclic compounds and amino acids. We identified 12 flavor dilutions, including 2-methyl-3-furan mercaptan, benzaldehyde, 2,3-dimethylpyrazine, pyrrole, furfuryl mercaptan, 2,4-dimethylbenzaldehyde, 1-(2-furylmethyl)-1H-pyrrole, guaiacol, thymol, eugenol, pyrazine, and 5-methyl-2-thiophene carboxaldehyde. Our results demonstrate key peptides and flavor compounds in sesame cake meal-derived MRPs, have the potential to serve as natural flavor enhancers. These findings provide valuable insights into the flavor and nutritional properties of sesame byproducts.
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