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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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Principais autores: Xiao Chen, Jingyang Yu, Heping Cui, Shuqin Xia, Xiaoming Zhang, Baoru Yang
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2018-01-01
coleção:Molecules
Assuntos:
Maillard reaction
mushroom hydrolysate
temperature effect
flavor compounds
sensory attributes
partial least squares regression
Acesso em linha:http://www.mdpi.com/1420-3049/23/2/247
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