Disclosing the Nitrogen Sources via Isotope Labeling Technique and the Formation Mechanism of Pyrazine and Alkylpyrazines during the Heat Treatment of <i>N</i>-(1-Deoxy-<scp>d</scp>-xylulos-1-yl)-alanine and Exogenous Alanine-Reference-Cited by-同舟云学术

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

Published:2024-08-08 Issue:33 Volume:72 Page:18630-18637
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhou Tong¹,Huang Meigui²^ORCID,Cui Heping¹^ORCID,Hussain Shahzad³,Hayat Khizar⁴,Zhang Xiaoming¹^ORCID,Ho Chi-Tang⁵

Affiliation:

1. State Key Laboratory of Food Science and Resources, 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, PR China

2. College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, PR China

3. Department of Food Science and Nutrition, College of Food and Agriculture, King Saud University, P. O Box 2460, Riyadh 11451, Saudi Arabia

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

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

Funder

Jiangsu Provincial Department of Education

King Saud University

National Natural Science Foundation of China

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

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c03706

Reference33 articles.

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

2. Preparation of activated flavor precursor DFG, N-(1-deoxy-1-fructosylglycine) by combination of vacuum evaporation and closed system heating steps

3. Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties

4. Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

5. Preparation of N ‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process