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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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Detalhes bibliográficos
Publicado no:Molecules
Main Authors: Chen, Xiao, Yu, Jingyang, Cui, Heping, Xia, Shuqin, Zhang, Xiaoming, Yang, Baoru
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2018
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6017167/
https://ncbi.nlm.nih.gov/pubmed/29373560
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules23020247
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