GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate

Maillard reaction products (MRPs) with roasted/broth flavors were prepared and analyzed for the resulting flavor differences. The identification of volatile compounds in MRPs was carried out by GC-MS and GC × GC-ToF-MS. A total of 88 compounds were identified by GC-MS; 130 compounds were identified...

Descripción completa

Detalles Bibliográficos
Autores principales: Zheng, An-Ran, Wei, Chao-Kun, Liu, Dun-Hua, Thakur, Kiran, Zhang, Jian-Guo, Wei, Zhao-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9868338/
https://www.ncbi.nlm.nih.gov/pubmed/36699115
http://dx.doi.org/10.1016/j.crfs.2023.100445

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9868338/
https://www.ncbi.nlm.nih.gov/pubmed/36699115
http://dx.doi.org/10.1016/j.crfs.2023.100445

Ejemplares similares