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

Zhi-Jing Ni,Chao-Kun Wei,An-Ran Zheng,Kiran Thakur,Jian-Guo Zhang,Zhao-Jun Wei

Food Chemistry: X（2022）

Cited 9|Views2

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Abstract

•Peptides-MRPs had high umami, mouthfulness, and continuity enhancement.•DLSFIP and ELPGSP accounted for 42.22% and 20.41% of total consumption.•Sulfur and nitrogen flavors was dependent on cysteine and peptides, respectively.•This study also revealed the flavor formation mechanism of flaxseed derived MRPs.

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Key words

AEDA,DW,FD,GC–MS,GC-O,GPC,HPLC,KIs,MRPs,MW,TD,TDA

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