Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study-Reference-Cited by-同舟云学术

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Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study

Published:2024-07 Issue: Volume:188 Page:114454
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lei Liming,Wang Shang,Zhao Ziqian,Dou Shaohua,Zhang Sufang,Wang Yi,Gao Pengxun,Binchen Wang ,Xu Xianbing,Dong Liang^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference63 articles.

1. Volatile flavor components of corn tortillas and related products;Buttery;Journal of Agricultural and Food Chemistry,1995

2. Boylston, T. D., & Vinyard, B. T. (1998). Isolation of volatile flavor compounds from peanut butter using purge-and-trap techniques. In Developments in Food Science, Vol. 39, 225-243. https://doi.org/10.1016/S0167-4501(98)80011-3.

3. Pyrolysis GC-MS analysis of Amadori compounds derived from selected amino acids with glucose and rhamnose;Coleman;Journal of Analytical and Applied Pyrolysis,2002

4. Formation of aroma compounds from ribose and cysteine during the maillard reaction;Cerny;Journal of Agricultural and Food Chemistry,2003

5. Chemical bonding: The journey from miniature hooks to density functional theory;Constable;Molecules,2020

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