Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products...
Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate
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Switzerland: MDPI AG
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English
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Switzerland: MDPI AG
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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. Additionally, partial least squares regression (P...
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Full title
Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate
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TN_cdi_doaj_primary_oai_doaj_org_article_ea8943e2bd0c414d8cfc8c170624377d
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_ea8943e2bd0c414d8cfc8c170624377d
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules23020247
