Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions

2011 ◽  
Vol 76 (1) ◽  
pp. S1-S7 ◽  
Author(s):  
G.Y. Kwon ◽  
J.H. Hong ◽  
Y.S. Kim ◽  
S.M. Lee ◽  
K.O. Kim
Keyword(s):  
Maillard Reaction ◽  
Sensory Characteristics ◽  
Consumer Acceptability ◽  
Maillard Reaction Products ◽  
Reaction Products

Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products

2014 ◽  
Vol 240 (5) ◽  
pp. 939-960 ◽  
Author(s):  
Eric Karangwa ◽  
Xiaoming Zhang ◽  
Nicole Murekatete ◽  
Kingsley Masamba ◽  
Linda Virginie Raymond ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Maillard Reaction ◽  
Sensory Characteristics ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Substrate Type

Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types

2017 ◽  
Vol 13 (3) ◽  
Author(s):  
Eric Karangwa ◽  
Jean de Dieu Habimana ◽  
Yu Jingyang ◽  
Nicole Murekatete ◽  
Xiaoming Zhang ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Protein Hydrolysates ◽  
Sensory Characteristics ◽  
Total Amino Acid ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Umami Taste ◽  
Sunflower Protein ◽  
Colour Development ◽  
Pentose Sugars

Abstract The effect of different sugar types on the sensory characteristics of Maillard reaction products (MRPs) obtained from sunflower protein hydrolysates was evaluated. MRPs were prepared at 120 °C for a time of 2 h and a pH of 7.4. Results showed that the browning intensity, colour development and free and total amino acids of MRPs were highly affected by the sugar types. Peptide-xylose-cysteine (PXC) were more dark-brown in colour with lower free and total amino acid (FAA and TAA) content compared to the other MRPs. However, PXC showed great mouthfulness and continuity taste with stronger meat-like flavour and umami taste compared to MRPs. MRPs from hexose except PGaC, showed acceptable mouthfulness and continuity taste while PLC and PMC and PGaC showed higher caramel-like flavour and bitter taste. Furthermore, pentose sugars (xylose) were the great precursor of sulphur-containing compounds. It could be concluded that sunflower peptides, xylose, cysteine model system could be a good precursor of flavour enhancers.

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