Details

Autor(en) / Beteiligte

• Chen, M.Z
• Dewis, M.L
• Kraut, K
• Merritt, D
• Reiber, L
• Trinnaman, L
• Da Costa, N.C

Titel

2, 5-Diketopiperazines (Cyclic Dipeptides) in Beef: Identification, Synthesis, and Sensory Evaluation

Ist Teil von

• Journal of food science, 2009-03, Vol.74 (2), p.C100-C105

Ort / Verlag

Malden, USA: Blackwell Publishing Inc

Erscheinungsjahr

2009

Quelle

Wiley-Blackwell Journals

Beschreibungen/Notizen

• Stewed beef and grilled dry aged beef were analyzed as part of an in-depth analytical program, with the aim of creating new flavors incorporating only compounds identified in the target foods and identifying new synthesis targets. In-house GC-MS analyses of several types of cooked beef have identified over 1000 volatile and semivolatile components; many for the 1st time. Among the semivolatiles detected were ten 2, 5-diketopiperazines (cyclic dipeptides) previously unreported in beef. These cyclic dipeptides are cis-cyclo( l-Ile- l-Pro), cis-cyclo( l-Leu- l-Pro), cis-cyclo( l-Pro- l-Pro), cis-cyclo( l-Pro- l-Val), cis-cyclo( l-Ala- l-Pro), cyclo(Gly- l-Pro), cyclo(Gly- l-Leu), cis-cyclo( l-Met- l-Pro), cis-cyclo( l-Phe- l-Pro), and cis-cyclo( l-Phe- l-Val). All 10 cyclic dipeptides were synthesized and evaluated organoleptically. Among them cis-cyclo( l-Leu- l-Pro), cis-cyclo( l-Met- l-Pro), and cis-cyclo( l-Phe- l-Pro) were found to be of particular organoleptic interest.