The number and position of unsaturated bonds in aliphatic aldehydes affect meat flavorings system: Insights on initial Maillard reaction stage and meat flavor formation from thiazolidine derivatives-Reference-Cited by-同舟云学术

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The number and position of unsaturated bonds in aliphatic aldehydes affect meat flavorings system: Insights on initial Maillard reaction stage and meat flavor formation from thiazolidine derivatives

Published:2024 Issue: Volume:8 Page:100719
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Du Wenbin^ORCID,Wang Yutang,Ma Qianli,Li Yang,Wang Bo,Bai Shuang,Fan Bei,Wang Fengzhong

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Reference24 articles.

1. Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes;Adams;J. Agric. Food Chem.,2011

2. Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality;Bi;Food Chem.,2019

3. Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor;Cao;Food Res. Int.,2017

4. The chemical reaction of glutathione and trans-2-hexenal in grape juice media to form wine aroma precursors: the impact of pH, temperature, and sulfur dioxide;Clark;J. Agric. Food Chem.,2018

5. Synergistic effect of a thermal reaction and vacuum dehydration on improving xylose-phenylalanine conversion to N-(1-deoxy-d-xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction;Cui;J. Agric. Food Chem.,2018

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