Amadori Reaction Products of Theanine and Glucose: Formation, Structure, and Analysis in Tea-Reference-Cited by-同舟云学术

Amadori Reaction Products of Theanine and Glucose: Formation, Structure, and Analysis in Tea

Published:2022-09-09 Issue:37 Volume:70 Page:11727-11737
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Han Zisheng¹,Jiang Zongde²³,Zhang Hui²³,Qin Chunyin²³,Rong Xiaoqing²³,Lai Guoping²³,Wen Mingchun²³,Zhang Liang²³^ORCID,Wan Xiaochun²³,Ho Chi-Tang¹³^ORCID

Affiliation:

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

2. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China

3. International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China

Funder

Ministry of Agriculture of the People's Republic of China

National Natural Science Foundation of China

Anhui 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.2c04560

Reference27 articles.

1. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

2. Formation and fate of Amadori rearrangement products in Maillard reaction

3. Amadori compounds as nonvolatile flavor precursors in processed foods

4. Analysis of Amadori Compounds by High-Performance Cation Exchange Chromatography Coupled to Tandem Mass Spectrometry

5. Separation of amino acids, peptides and corresponding Amadori compounds on a silica column at elevated temperature

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