Elucidating the role of low molecular weight peptides as Maillard reactant flavor precursors in chicken meat

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dc.contributor.authorZhou, Ruiyin
dc.contributor.examiningcommitteeMichael Eskin (Human Nutritional Sciences) Karmin O (Animal Sciences)en_US
dc.contributor.supervisorMichel Aliani (Human Nutritional Sciences)en_US
dc.date.accessioned2016-11-25T17:44:26Z
dc.date.available2016-11-25T17:44:26Z
dc.date.issued2016
dc.degree.disciplineHuman Nutritional Sciencesen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstractLow molecular weight (MW) peptides (1KDa) may act as flavor precursors in the Maillard reaction and contribute to the overall aroma and flavor formation in meat. The contribution of carnosine, glutathione (GSH), and cystinylglycine (Cys-Gly) to meat flavor formation was examined in the model systems after heating at 180° C in the presence of ribose to mimic the meat roasting conditions and physiological concentrations at pH 6.3. The generated volatile organic compounds (VOCs) were extracted using two different solvent extraction methods and were analyzed by gas chromatography-mass spectrometry. Pyrazines and pyridines dominated the reaction mixtures containing carnosine, while the sulfur-containing VOCs were found in the model systems containing GSH and Cys-Gly. The GSH system generated cyclic polysulfides, which have not been previously reported in the Maillard reaction of peptides. These results suggest an active contribution of low MW peptides to the overall aroma and flavor formation in meat systems.en_US
dc.description.noteFebruary 2017en_US
dc.identifier.urihttp://hdl.handle.net/1993/31938
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.subjectMaillard reactionen_US
dc.subjectMeat flavoren_US
dc.subjectaroma volatilesen_US
dc.subjectLow molecular weight peptidesen_US
dc.titleElucidating the role of low molecular weight peptides as Maillard reactant flavor precursors in chicken meaten_US
dc.typemaster thesisen_US
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