Acrylamide formation and aroma evaluation of fried pepper sauce under different exogenous Maillard reaction conditions

To explore the impact of the Maillard reaction on fried pepper sauce (FPS) flavor and safety quality, acrylamide and volatile organic compounds (VOCs) were measured in FPS. Acrylamide was detected in 10 Maillard treated groups and a total of 110 VOCs were identified, mainly aldehydes, ketones, alcoh...

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Detalles Bibliográficos
Autores principales: Song, Yuting, Ding, Zhuhong, Peng, Yuzhu, Wang, JiaYing, Zhang, Ting, Yu, Yihong, Wang, Yi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532790/
https://www.ncbi.nlm.nih.gov/pubmed/36211726
http://dx.doi.org/10.1016/j.fochx.2022.100413

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532790/
https://www.ncbi.nlm.nih.gov/pubmed/36211726
http://dx.doi.org/10.1016/j.fochx.2022.100413

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