Formation of beef-like odorants from glutathione-enriched yeast extract via Maillard reaction-Reference-Cited by-同舟云学术

Formation of beef-like odorants from glutathione-enriched yeast extract via Maillard reaction

Published:2020 Issue:10 Volume:11 Page:8583-8601
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Raza Ali¹²³⁴⁵,Song Huanlu¹²³⁴⁵^ORCID,Raza Junaid¹²³⁴⁵,Li Pei⁶⁷⁸⁹,Li Ku⁶⁷⁸⁹,Yao Juan¹⁰⁸⁹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health

2. Beijing Engineering and Technology Center of Food Additives

3. Laboratory of Molecular Sensory Science

4. Beijing Technology and Business University

5. Beijing 100048

6. Yeast Extract Seasoning Division

7. Angel Yeast Co. Ltd

8. Yichang 443000

9. China

10. Hubei Key Laboratory of Yeast Function

Abstract

Beef-like odorants were generated from the thermal treatment of glutathione enriched yeast extract with partial addition of cysteine and ribose, and the optimal Maillard reaction conditions were obtained.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01946A

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