Article
J. Agric. Food Chem., Vol. 58, No. 4, 2010 2477
In this study, it was shown that the reaction of Lys-X dipeptides
with glucose and two R-dicarbonyl compounds produced mainly
pyrazines. Pyrazines are known to contribute significantly to the
unique roasted aroma of many heated food products. The
pyrazines described in this study generally have pleasant roasted,
nutty flavor characteristics (23). Especially trimethylpyrazine, for
example, which was produced much more in model systems
containing dipeptides as compared to model systems containing
free amino acids, has a very low odor threshold. These results
indicate that for heat-treated food, also the production of flavor
compounds from peptides should be taken into account. In this
study, the C-terminal amino acid of lysine dipeptides was varied
to study the influence of the neighboring amino acid on the flavor
production of lysine. However, no clear influence of the neigh-
boring amino acid could be distinguished. In general, all dipep-
tides revealed similar flavor profiles. Most likely, the differences
that do occur are caused by reactive side chains of the C-terminal
amino acid or by hydrolysis of the peptide bond and subsequent
reaction of the liberated amino acid.
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