| Title: | "2, 5-diketopiperazines (cyclic dipeptides) in beef: identification, synthesis, and sensory evaluation" |
| Author(s): | Chen MZ; Dewis ML; Kraut K; Merritt D; Reiber L; Trinnaman L; Da Costa NC; |
| Address: | "Intl Flavors & Fragrances Inc, Union Beach, NJ 07735, USA" |
| DOI: | 10.1111/j.1750-3841.2009.01062.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "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" |
| Keywords: | "Animals Cattle Chromatography, Gas Cooking Diketopiperazines/*analysis/chemistry/isolation & purification Dipeptides/analysis/isolation & purification Gas Chromatography-Mass Spectrometry Humans Meat/*analysis Odorants Taste Volatile Organic Compounds/ana;" |
| Notes: | "MedlineChen, M Z Dewis, M L Kraut, K Merritt, D Reiber, L Trinnaman, L Da Costa, N C eng 2009/03/28 J Food Sci. 2009 Mar; 74(2):C100-5. doi: 10.1111/j.1750-3841.2009.01062.x" |
