Shen, Dong-Yu published the artcileCharacterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GCxGC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation, HPLC of Formula: 14667-55-1, the main research area is bovine bone protein extract aroma GC olfactometry mass spectrometry.
No-salt bovine bone protein extract (NS-BBPE) is rich in bone collagen, peptides and amino acids and is useful in the food industry. However, NS-BBPE has a more monotonous taste than bovine bone protein extract (BBPE), so BBPE is more useful than NS-BBPE. According to the World Health Organization, adults who eat less than 6 g/d have improved health. Odor-induced saltiness (OISE) is a way to reduce the amount of NaCl in food. The multisensory interaction between aroma (meaty and roasted) and taste can be used to compensate for the saltiness perception of healthy low-salt food. In this study, the optimal Maillard conditions from response surface optimization were as follows: temperature, 105°C; time, 20 min; reducing sugar addition, 1 g; EH-NS-BBPE, 30 g; water, 10 g; hydrolyzed vegetable protein (HVP), 5 g; bovine tallow, 3 g; L-Cys, 0.5 g; cysteine hydrochloride, 1 g; VB1, 0.4 g; and I+G, 0.5 g. The salt-congruent aroma was produced from the Maillard reaction products of NS-BBPE, which was detected by a new SGC/GC2-O-MS system. Electronic nose anal. of the difference in aroma and sensory evaluation proved that salt-congruent aroma was present in the samples.
LWT–Food Science and Technology published new progress about Adult, mammalian. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, HPLC of Formula: 14667-55-1.