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Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C–140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and MRPs were evaluated by panelists and volatile compounds were analyzed by GC/MS....

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Detalles Bibliográficos
Autores principales:	Chen, Xiao, Yu, Jingyang, Cui, Heping, Xia, Shuqin, Zhang, Xiaoming, Yang, Baoru
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017167/ https://www.ncbi.nlm.nih.gov/pubmed/29373560 http://dx.doi.org/10.3390/molecules23020247

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