Skip to main content
SpringerLink
Log in

Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

In this study, the flavour-enhancing properties of the Maillard reaction products (MRPs) for different systems consisted of different peptides (sunflower, SFP; corn, CP and soyabean SP) with, xylose and cysteine were investigated. Maillard systems from peptides of sunflower, corn and soyabean with xylose and cysteine were designated as PXC, MCP and MSP, respectively. The Maillard systems were prepared at pH of 7.4 using temperature of 120C for 2 h. Results showed that all systems were significantly different in all sensory attributes. The highest scores for mouthfulness and continuity were observed for MCP with the lowest peptides distribution between 1000 and 5000 Da, known as Maillard peptide. This revealed that the MCP with the lowest Maillard peptide content had the strongest “Kokumi” effect compared to the other MRPsand demonstrated that “kokumi effect” of MRPs was contributed by not only the “Maillard peptide” defined by the molecular weight (1000–5000 Da). Results on sensory evaluation after fractionation of PXC followed by enzymatic hydrolysis showed no significant differences between PXC, P-PXC and their hydrolysates. This observation therefore confirmed that the presence of other contributors attributed to the “Kokumi” effect rather than the Maillard peptide. It can be deduced that the unhydrolyzed crosslinking products might have contributed to the “Kokumi” effect of MRPs. The structures of four probable crosslinking compounds were proposed and the findings have provided new insights in the sensory characteristics of xylose, cysteine and sunflower peptide MRPs.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

Abbreviations

SFP:

Sunflower peptide

CP:

Corn peptide

SP:

Soybean peptide

PXC:

Sunflower peptide, xylose, cysteine Maillard system

MCP:

Corn peptide, xylose, cysteine Maillard system

MSP:

Soybean peptide, xylose, cysteine Maillard system

MRPs:

Maillard reaction products

P-PXC:

Purified sunflower Maillard reaction products

H-PXC:

Sunflower Maillard reaction products hydrolysate

HP-PXC:

Purified sunflower Maillard reaction products hydrolysate

MALDI-TOF/TOF MS/MS:

Matrix-assisted laser desorption/ionization time of flight mass spectrometry

FAA:

Free amino acid

TAA:

Total amino acid

MWD:

Molecular weight distribution

Da:

Dalton

MW:

Molecular weight

m/z :

Mass-to-charge ratio

References

  • Chen J, Ho C-T (1999) Comparison of volatile generation in serine/threonine/glutamine–ribose/glucose/fructose model systems. J Agric Food Chem 47(2):643–647

    Article  CAS  Google Scholar 

  • Dunkel A, Köster J, Hofmann T (2007) Molecular and sensory characterization of γ-Glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.). J Agric Food Chem 55(16):6712–6719

    Article  CAS  Google Scholar 

  • Elmore JS, Campo MM, Enser M, Mottram DS (2002) Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids. J Agric Food Chem 50(5):1126–1132

    Article  CAS  Google Scholar 

  • Eric K, Raymond LV, Huang M, Cheserek MJ, Hayat K, Savio ND, Amédée M, Zhang X (2013) Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system. Food Res Int 54(2):1437–1447

    Article  CAS  Google Scholar 

  • Eric K, Raymond LV, Abbas S, Song S, Zhang Y, Masamba K, Zhang X (2014) Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression. Food Res Int 57:242–258

    Article  CAS  Google Scholar 

  • Fekkes D, van Dalen A, Edelman M, Voskuilen A (1995) Validation of the determination of amino acids in plasma by high-performance liquid chromatography using automated pre-column derivatization with o-Phthaldialdehyde. J Chromatogr B 669(2):177–186

    Article  CAS  Google Scholar 

  • Hofmann TF, Dunkel A (2006) Kokumi flavour compounds and use. U.S. Patent Application No. 12/089,625

  • Hofmann T, Frank O (2002) The “colorful” chemistry of nonenzymatic browning. Int Congr Ser 1245:37–41

    Article  CAS  Google Scholar 

  • Huang MG, Liu P, Song SQ, Zhang XM, Hayat K, Xia SQ, Jia CS, Gu FL (2011) Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates. J Sci Food Agric 91(4):710–720

    Article  CAS  Google Scholar 

  • ISO (1993) Sensory analysis—methodology general guidance for the selection, training and monitoring of assessors [Ref. no.ISO 8586-1:1993(E)]. In: I.O.f. Standardisation (ed), International Standard 8586-1. Geneva, Switzerland

  • ISO (2007) Sensory analysis-general guidance for the design of test rooms [Ref. no. ISO 8589:2007(E)]. In: I.O.f. Standardisation (ed), International Standard 8589. Geneva, Switzerland

  • Lan X, Liu P, Xia S, Jia C, Mukunzi D, Zhang X, Xia W, Tian H, Xiao Z (2010) Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: further insights into thermal degradation and cross-linking. Food Chem 120(4):967–972

    Article  CAS  Google Scholar 

  • Liu P, Huang M, Song S, Hayat K, Zhang X, Xia S, Jia C (2012a) Sensory characteristics and antioxidant activities of Maillard Reaction products from soy protein hydrolysates with different molecular weight distribution. Food Bioprocess Technol 5(5):1775–1789

    Article  CAS  Google Scholar 

  • Liu P, Zhang X, Huang M, Song S, Nsor-Atindana J (2012b) Formation mechanism of cross-linking Maillard compounds in peptide–xylose systems. J Pept Sci 18(10):626–634

    Article  CAS  Google Scholar 

  • Lu C-Y, Hao Z, Payne R, Ho C-T (2005) Effects of water content on volatile generation and peptide degradation in the Maillard reaction of glycine, diglycine, and triglycine. J Agric Food Chem 53(16):6443–6447

    Article  CAS  Google Scholar 

  • Münch P, Hofmann T, Schieberle P (1997) Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation. J Agric Food Chem 45(4):1338–1344

    Article  Google Scholar 

  • Ogasawara M, Katsumata T, Egi M (2006a) Taste properties of Maillard-reaction products prepared from 1000 to 5000 kDa peptide. Food Chem 99(3):600–604

    Article  CAS  Google Scholar 

  • Ogasawara M, Yamada Y, Egi M (2006b) Taste enhancer from the long-term ripening of miso (soybean paste). Food Chem 99(4):736–741

    Article  CAS  Google Scholar 

  • Schlichtherle-Cerny H, Amadò R (2002) Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten. J Agric Food Chem 50(6):1515–1522

    Article  CAS  Google Scholar 

  • Song S, Zhang X, Hayat K, Huang M, Liu P, Karangwa E, Gu F, Jia C, Xia S, Xiao Z, Niu Y (2010) Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression. J Chromatogr A 1217(49):7788–7799

    Article  CAS  Google Scholar 

  • Song N, Tan C, Huang M, Liu P, Eric K, Zhang X, Xia S, Jia C (2013) Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates. Food Chem 136(1):144–151

    Article  CAS  Google Scholar 

  • Ueda Y, Tsubuku T, Miyajima R (1994) Composition of sulfur-containing components in onion and their flavour characters. Biosci Biotechnol Biochem 58(1):108–110

    Article  CAS  Google Scholar 

  • Van Boekel MAJS (2006) Formation of flavour compounds in the Maillard reaction. Biotechnol Adv 24(2):230–233

    Article  Google Scholar 

  • Yang C, Wang R, Song H (2012) The mechanism of peptide bonds cleavage and volatile compounds generated from pentapeptide to heptapeptide via Maillard reaction. Food Chem 133(2):373–382

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The research was supported in part by the program of “Collaborative innovation center of food safety and quality control in Jiangsu Province” and National Program of China (2016YFD0400801 and 2013AA102204). It was also founded by the Priority Academic Program Development of Jiangsu Higher Education Institutions.

Author information

Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People’s Republic of China

    Eric Karangwa, Nicole Murekatete, Jean de Dieu Habimana, Kingsley Masamba, Emmanuel Duhoranimana, Bertrand Muhoza & Xiaoming Zhang

  2. Department of Food Science and Technology, College of Agriculture and Veterinary Sciences, University of Rwanda, P.O. Box 4285, Kigali, Rwanda

    Eric Karangwa, Nicole Murekatete, Jean de Dieu Habimana, Emmanuel Duhoranimana & Bertrand Muhoza

  3. Research and Development, AAFUD Industry (Zhuhai) Co. Ltd, Zhuhai, 519085, Guangdong, People’s Republic of China

    Eric Karangwa

  4. Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources, Bunda College Campus, P.O. Box 219, Lilongwe, Malawi

    Kingsley Masamba

Authors
  1. Eric Karangwa
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nicole Murekatete
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jean de Dieu Habimana
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Kingsley Masamba
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Emmanuel Duhoranimana
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Bertrand Muhoza
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Xiaoming Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Xiaoming Zhang.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Karangwa, E., Murekatete, N., Habimana, J.d. et al. Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems. J Food Sci Technol 53, 2863–2875 (2016). https://doi.org/10.1007/s13197-016-2268-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-016-2268-y

Keywords

Search

Navigation