Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of <i>N</i>-(1-Deoxy-<scp>d</scp>-xylulos-1-yl)-alanine-Reference-Cited by-同舟云学术

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Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine

Published:2023-01-25 Issue:5 Volume:71 Page:2472-2481
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhou Tong¹,Xia Xue¹,Cui Heping¹^ORCID,Zhai Yun¹,Zhang Foxin²,Hayat Khizar³,Zhang Xiaoming¹^ORCID,Ho Chi-Tang⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China

2. Anhui QiangWang Flavouring Food Co. Ltd., Fuyang, Anhui 236500, P. R. China

3. Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States

4. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States

Funder

Natural Science Foundation of Jiangsu Province

Central University Basic Research Fund of China

National Natural Science Foundation of China

Key Science and Technology Program of Anhui Province

Collaborative innovation center of food safety and quality control in Jiangsu Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c08360

Reference38 articles.

1. A kinetic model for the glucose/glycine Maillard reaction pathways

2. Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

3. Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine

4. ZnCl2-mediated practical protocol for the synthesis of Amadori ketoses

5. Preparation of 1-Amino-1-deoxyfructose Derivatives by Stepwise Increase of Temperature in Aqueous Medium and Their Flavor Formation Compared with Maillard Reaction Products

Cited by 7 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. Disclosing the Nitrogen Sources via Isotope Labeling Technique and the Formation Mechanism of Pyrazine and Alkylpyrazines during the Heat Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine and Exogenous Alanine;Journal of Agricultural and Food Chemistry;2024-08-08

2. Directed preparation of N-(1-deoxy-d-ribulos-1-yl)-glutathione during short-term high temperature dehydration: Suppressing the side reactions of glutathione;Food Bioscience;2024-08

3. Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing;Comprehensive Reviews in Food Science and Food Safety;2024-06-21

4. Exogenous Alanine Promoting the Reaction between Amadori Compound and Deoxyxylosone and Inhibiting the Formation of 2-Furfural during Thermal Treatment;Journal of Agricultural and Food Chemistry;2024-03-11

5. Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate;Journal of Agricultural and Food Chemistry;2023-12-20

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