Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC‐QTOF‐MS/MS

Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC‐QTOF‐MS/MS

Abstract To investigate the flavor peptides of beef broth obtained under optimized stewing conditions, separation procedures such as ultrafiltration, Sephadex G‐15 column chromatography, and reversed‐phase high‐performance liquid chromatography were employed to isolate the umami taste peptides. Sens...

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Bibliographic Details
Main Authors: Linhan Wang, Kaina Qiao, Yan Huang, Yuyu Zhang, Junfei Xiao, Wen Duan
Format: Article
Language:English
Published: Wiley 2020-08-01
Series:Food Science & Nutrition
Subjects:
beef broth
flavor peptide
liquid chromatography‐mass chromatograph
orthogonal optimization
sensory evaluation
Online Access:https://doi.org/10.1002/fsn3.1746

Internet

https://doi.org/10.1002/fsn3.1746

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