Food and Bioprocess Technology

, Volume 12, Issue 5, pp 809–819 | Cite as

Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides

  • Huining Chen
  • Heping Cui
  • Man Zhang
  • Khizar Hayat
  • Jingyang Yu
  • Shuqin Xia
  • Yun Zhai
  • Xiaoming ZhangEmail author
Original Paper


In order to give the boiled sunflower seeds the rich taste, caramel aroma, and improved oxidation resistance, Maillard peptides were added to sunflower seeds in this research. Sunflower seeds sample 5 (SFS5) and sunflower seeds sample 2 (SFS2) were prepared by adding Maillard peptides of sunflower seeds (K), gluten (G), and corn (Y), at different ratio (SFS2, K:G = 8:2; SFS5, K:G:Y = 8:1:1). Component analysis showed that SFS5 and SFS2 were significantly higher in umami amino acids than the control (SFS0) without Maillard peptides. SFS5 and SFS2 contained more hybrid compounds such as pyrazines and furans which contributed to the caramel aroma of sunflower seeds. Electronic tongue analysis revealed the higher response values of umami, salty, and continuity taste for SFS5 and SFS2 than those of SFS0. Sensory evaluation results showed that the sunflower flavor, caramel aroma, umami characteristic, and overall acceptability of SFS5 and SFS2 were higher than that of SFS0. The chemical results showed that under accelerated oxidation, the SFS5 and SFS2 had significantly lower peroxide value and acid value than SFS0.


Maillard peptide Boiled sunflower seeds Flavor Oxidation resistance 


Funding Information

The research was supported by the National Key R&D Program of China 2016YFD0400801, the National First-Class Discipline Program of Food Science and Technology (JUFSTR20180204), the National Natural Science Foundation of China (31671826), and “Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.”

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Huining Chen
    • 1
  • Heping Cui
    • 1
  • Man Zhang
    • 1
  • Khizar Hayat
    • 2
  • Jingyang Yu
    • 1
  • Shuqin Xia
    • 1
  • Yun Zhai
    • 1
  • Xiaoming Zhang
    • 1
    Email author
  1. 1.State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan UniversityWuxiPR China
  2. 2.Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia

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