Formation of Volatile Pyrazinones in the Asparagine Maillard Reaction Systems and Novel Pyrazinone Formation Pathways in the Amidated-Alanine Maillard Reaction Systems-Reference-Cited by-同舟云学术

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Formation of Volatile Pyrazinones in the Asparagine Maillard Reaction Systems and Novel Pyrazinone Formation Pathways in the Amidated-Alanine Maillard Reaction Systems

Published:2024-05-02 Issue:19 Volume:72 Page:11153-11163
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Luo Yue¹^ORCID,Li Run¹,Zhu Siyue¹,Peng Jie¹^ORCID,Huang Qingrong¹^ORCID,Zhao Tiantian²^ORCID,Ho Chi-Tang¹^ORCID

Affiliation:

1. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States

2. Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China

Funder

New Jersey Agricultural Experiment Station

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c02079

Reference24 articles.

1. Key Aspects of Amadori Rearrangement Products as Future Food Additives

2. Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation

3. The good taste of peptides

4. Volatile compounds generated from the Maillard reaction of Pro-Gly, Gly-Pro, and a mixture of glycine and proline with glucose

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