Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds-Reference-Cited by-同舟云学术

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Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds

Published:2022-11-29 Issue:48 Volume:70 Page:15202-15212
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,Hayat Khizar²,Zhang Xiaoming¹^ORCID,Ho Chi-Tang³

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, Lihu Avenue, Wuxi, Jiangsu 214122, PR China

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

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

Funder

Ministry of Education of the People's Republic of China

Natural Science Foundation of Jiangsu Province

Central University Basic Research Fund of China

National Natural Science Foundation of China

Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c07026

Reference36 articles.

1. Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines

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

3. Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology

4. Genetics of Amino Acid Taste and Appetite

5. Properties and volatile profile of process flavorings prepared from d-xylose with glycine, alanine or valine by direct extrusion method

Cited by 8 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. Accelerated Degradation of DiXyl-α,ε-Lys-ARP via Interaction between Extra-Added Xylose and Monosubstituted Lys-ARPs during Maillard Reaction;Journal of Agricultural and Food Chemistry;2024-07-22

3. Regulation of Tetramethylpyrazine Formation by the Phenolics-Fenton Coupled Redox Cycling System;Journal of Agricultural and Food Chemistry;2024-05-15

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. Effect of amino compounds on the volatile compounds and antioxidant activity of Maillard reaction products of enzymatic hydrolyzed cabbage leaves;Applied Food Research;2023-12

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