Cui, Jingwei published the artcilePrediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network, Quality Control of 14667-55-1, the main research area is Maillard reaction product beef tallow flavor artificial neural network; Artificial neural; Beef tallow residue-derived; Hydrolysis; Maillard reaction.
The beef flavor of beef tallow residue was improved by enzymic hydrolysis followed by the Maillard reaction, and the flavor could be predicted using an artificial neural network. Five beef tallow residue hydrolyzates were prepared using different enzymes. The Flavorzyme and Papain (FP) hydrolyzate had low mol. weight peptides and high degree of hydrolysis and free amino acid content. We identified 49 main compounds, including aldehydes, pyrazines, and furan. Furan and pyrazine were the dominant volatile compounds in the five beef tallow residue-derived Maillard reaction products (MRPs), and their profiles and levels in the FP MRPs were high. The FP MRPs had the best sensory characteristics. The artificial neural network anal. revealed that the multiple input single output model had a better performance than the single input single output model, and the prediction accuracy was>90%, indicating that the MRPs sensory evaluation scores could be accurately predicted.
Food Chemistry: X published new progress about Aldehydes Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.