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dc.contributor.supervisor Michel Aliani (Human Nutritional Sciences) en_US
dc.contributor.author Zhou, Ruiyin
dc.date.accessioned 2016-11-25T17:44:26Z
dc.date.available 2016-11-25T17:44:26Z
dc.date.issued 2016
dc.identifier.uri http://hdl.handle.net/1993/31938
dc.description.abstract Low 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.subject Maillard reaction en_US
dc.subject Meat flavor en_US
dc.subject aroma volatiles en_US
dc.subject Low molecular weight peptides en_US
dc.title Elucidating the role of low molecular weight peptides as Maillard reactant flavor precursors in chicken meat en_US
dc.degree.discipline Human Nutritional Sciences en_US
dc.contributor.examiningcommittee Michael Eskin (Human Nutritional Sciences) Karmin O (Animal Sciences) en_US
dc.degree.level Master of Science (M.Sc.) en_US
dc.description.note February 2017 en_US


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