ArticleFood chemistry: X2021
The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products.
Article in Food chemistry: X, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 20 citations in OpenAlex.
- Low-temperature preparation of enzyme-treated sesame paste: Quality enhancement and hazard mitigation.Food chemistry: X · 2026Article
- Flavor enhancement ofFood chemistry: X · 2026Article
- Glycation modification of protein hydrolysate from channel catfish (Food chemistry: X · 2024Article
- Insight into the correlation of taste substances and salty-umami taste fromFood chemistry: X · 2024Article
- Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products ofFoods (Basel, Switzerland) · 2023Article
- Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil.Molecules (Basel, Switzerland) · 2022Article
- Insights into flavor and key influencing factors of Maillard reaction products: A recent update.Frontiers in nutrition · 2022Review
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
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Abstract
In recent years, Maillard peptides have attracted considerable attention of food researchers due to their distinct flavor properties in food processing. We investigated the structure and flavor properties of the newly developed low-sodium seasoning salt with sesame seed hydrolysate Maillard products (SSH-MRPs), cysteine Maillard products (Cys-MRPs), methionine Maillard products (Met-MRPs), and thiamine Maillard products (Thi-MRPs). Compared to the control group, the Cys-MRPs salt (CMS) had the smallest angle of repose, the highest bulk density, and the highest sensory score. The seasoning salt with SSH-MRPs (SMS) had appreciable hygroscopicity and thermal stability. The seasoning salt with Thi-MRPs (TMS) had the highest solubility. These MRPs seasoning salts showed better flavor characteristics and physicochemical properties, suggesting that MRPs can replace part of NaCl to develop new low sodium seasoning salts and promote their application in food flavoring systems.
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