Flavor compounds peptide generated

Generation of Flavor Compounds by the Reaction of Peptides and Carbonyls... 

Food-derived anticarcinogens, conjugated dienoic derivatives of linoleic acid, 262-270 Food quality health concerns, 5-6 maintenance by natural and synthetic compounds, 56-76 molecular s proaches to study, 1-6 related to antimicrobial peptides, 303-318 Foodbome pathogens, ionizing radiation, 296-298 Free radical(s) beef flavor peptides, 89-91 oxidation generating system, 88-89,91/ protein composition, 88-89,91/... 

The major precursors in meat flavors are die water-soluble components such as carbohydrates, nucleotides, thiamine, peptides, amino acids, and the lipids, and Maillard reaction and lipid oxidation are the main reactions that convert these precursors in aroma volatiles. The thermal decomposition of amino acids and peptides, and the caramelization of sugars normally require temperatures over 150C for aroma generation. Such temperatures are higher than those normally encountered in meat cooking. During cooking of meat, thermal oxidation of lipids results in the formation of many volatile compounds. The oxidative breakdown of acyl lipids involve a free radical mechanism and the formation of... 

In addition, peptides play significant roles in the flavor formation of meat, cocoa, and hydrolyzed vegetable proteins. The size of the peptide and the position of the peptide bonds play key roles in the mechanism of flavor formation. Thus, specific peptides may be responsible for the generation of characteristic aroma volatiles the molecular structure of the peptide may also help to control how much of each compound is formed [49]. 

New Zealand (Rademaker et al. 2007 Kelly et al. 2010). The use of enviromnental proteins as an amino acid source in LAB explains the importance of their proteolytic system. LAB depend on this system to obtain the essential amino acids that are then used as precursors for not only peptides and proteins but also for many otha-biomolecules. Amino acids are the precursors of aromatic compounds, which are important to the final flavor of food products. Proteolytic activity also generates other molecules, such as bioactive peptides, that have functions related to the probiotic properties of LAB. 

---