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Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of <i>Oudemansiella raphanipes</i> Mushroom

Maillard reaction intermediate (MRI) was prepared by the enzymatic hydrolysate (EH) of <i>Oudemansiella raphanipes</i> and fructose. The optimal preparation condition of MRIs was obtained when the Maillard reaction parameters were as follows: fructose addition of 5%, reaction time of 60 min, and tem...

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Principais autores: Furong Hou, Shasha Song, Wenjia Cui, Zipeng Yu, Zhiqing Gong, Yansheng Wang, Wenliang Wang
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-05-01
Serier:Foods
Fag:
<i>Oudemansiella raphanipes</i>
Maillard intermediates
enzymatic hydrolysate
flavor substances
Online adgang:https://www.mdpi.com/2304-8158/13/11/1688
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