Effect of 2-alkenals on the Maillard reaction of cysteine-glucose: Initial stage intermediate formation and flavor compound generation pathways-Reference-Cited by-同舟云学术

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Effect of 2-alkenals on the Maillard reaction of cysteine-glucose: Initial stage intermediate formation and flavor compound generation pathways

Published:2024-01 Issue: Volume:192 Page:115741
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Du Wenbin^ORCID,Wang Yutang,Ma Qianli,Li Xuejie,Bai Shuang,Cui Weiye,Fan Bei,Wang Fengzhong

Publisher

Elsevier BV

Reference25 articles.

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

2. 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;Journal of Agricultural and Food Chemistry,2018

3. Formation and fate of Amadori rearrangement products in Maillard reaction;Cui;Trends in Food Science & Technology,2021

4. A comprehensive review on lipid oxidation in meat and meat products;Domínguez;Antioxidants,2019

5. The number and position of unsaturated bonds in aliphatic aldehydes affect the cysteine-glucose Maillard reaction: Formation mechanism and comparison of volatile compounds;Du;Food Research International,2023

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study;Food Research International;2024-07

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