Effect of lipid on formation of Maillard and lipid‐Maillard meaty flavour compounds in heated cysteine‐xylose‐methyl linoleate system
Author:
Affiliation:
1. School of Light Industry Beijing Technology and Business University (BTBU) Beijing China
2. School of Food and Health Beijing Technology and Business University (BTBU) Beijing China
Funder
Natural Science Foundation of Beijing Municipality
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3710
Reference33 articles.
1. Meat flavor precursors and factors influencing flavor precursors—A systematic review
2. Flavour formation in meat and meat products: a review
3. Effect of Lipid Composition on Meat-like Model Systems Containing Cysteine, Ribose, and Polyunsaturated Fatty Acids
4. Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose
5. Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis
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