title: Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems.
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.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People's Republic of China ; Department of Food Science and Technology, College of Agriculture and Veterinary Sciences, University of Rwanda, P.O. Box 4285, Kigali, Rwanda ; Research and Development, AAFUD Industry (Zhuhai) Co. Ltd, Zhuhai, 519085 Guangdong People's Republic of China.
authors.forename: Eric
authors.initials: E
authors.lastname: Karangwa
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People's Republic of China ; Department of Food Science and Technology, College of Agriculture and Veterinary Sciences, University of Rwanda, P.O. Box 4285, Kigali, Rwanda.
authors.forename: Nicole
authors.initials: N
authors.lastname: Murekatete
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People's Republic of China ; Department of Food Science and Technology, College of Agriculture and Veterinary Sciences, University of Rwanda, P.O. Box 4285, Kigali, Rwanda.
authors.forename: Jean de Dieu
authors.initials: Jde D
authors.lastname: Habimana
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People's Republic of China ; Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources, Bunda College Campus, P.O. Box 219, Lilongwe, Malawi.
authors.forename: Kingsley
authors.initials: K
authors.lastname: Masamba
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People's Republic of China ; Department of Food Science and Technology, College of Agriculture and Veterinary Sciences, University of Rwanda, P.O. Box 4285, Kigali, Rwanda.
authors.forename: Emmanuel
authors.initials: E
authors.lastname: Duhoranimana
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People's Republic of China ; Department of Food Science and Technology, College of Agriculture and Veterinary Sciences, University of Rwanda, P.O. Box 4285, Kigali, Rwanda.
authors.forename: Bertrand
authors.initials: B
authors.lastname: Muhoza
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People's Republic of China.
authors.forename: Xiaoming
authors.initials: X
authors.lastname: Zhang
keywords: Cross linking products; Flavour enhancer; Kokumi effect; Maillard reaction; Sensory evaluation