Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS-Reference-Cited by-同舟云学术

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Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS

Published:2025-01 Issue: Volume:463 Page:141074
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Meng Lingshuai,Nie Yu,Zhou Qingsong,Zheng Tingting,Song Jianxin,Zhang Chao,Chen Haijiang,Lin Dong,Cao Sen,Xu Su

Funder

Agriculture Research System of China

National Natural Science Foundation of China

Guiyang University

Guizhou Province Department of Education

Liaoning Province Educational Department

Guizhou Province Department of Science and Technology

Publisher

Elsevier BV

Reference53 articles.

1. Changes in the physicochemical characteristics, including flavour components and maillard reaction products, of non-centrifugal cane brown sugar during storage;Asikin;Food Chemistry,2014

2. Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying;Chen;Food Chemistry,2023

3. Improved controlled flavor formation during heat-treatment with a stable maillard reaction intermediate derived from xylose-phenylalanine;Cui;Food Chemistry,2019

4. Discrimination of authenticity of fritillariae cirrhosae bulbus based on terahertz spectroscopy and chemometric analysis;Du;Microchemical Journal,2021

5. Effects of different extraction methods on the release of non-volatile flavor components in shiitake mushroom (Lentinus edodes);Du;Journal of Food Composition and Analysis,2024

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