Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract

Abstract A peptide-labeled xylose reaction model was developed by reacting the taste-active peptides detected in bovine bone protein extract, including Pro-Cys, Cys-Glu, Cys-Met-Thr and Ala-Gln, with a 1:1 ratio of 13C5-labeled xylose and xylose. The similarities and differences in types and contents of aroma compounds generated by the peptides and amino acid were well explored. The study found that the activity of taste-active peptides in the Maillard reaction was lower than their corresponding amino acids, however, those that do participate in the reaction produce flavor substances. Furthermore, the obtained results from the isotope tracer technique showed that xylose played an important role in the Maillard reaction, as a basic material for the generation of pyrazines and thiols. However, certain compounds such as benzaldehyde and 4-ethylbenzaldehyde could directly form with taste-active peptides in the absence of xylose, which indicates that these peptides could produce some unique flavor substances during the thermal reaction process.