4.7 Article

Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Lanmaoa asiatica Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Flavor Changes of Tricholoma matsutake Singer under Different Processing Conditions by Using HS-GC-IMS

Mengqi Li et al.

Summary: Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the changes in volatile compounds of fried Tricholoma matsutake Singer under different heating conditions, identifying 40 signals corresponding to 24 compounds. The study revealed that heating temperature had a greater impact on volatile compounds compared to heating time, with changes in the main compounds based on thermal decomposition and chemical reactions. Principal component analysis effectively distinguished samples under different processing conditions.
Article Food Science & Technology

Effect of home cooking on the antioxidant capacity of vegetables: Relationship with Maillard reaction indicators

Sergio Perez-Burillo et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Agriculture, Multidisciplinary

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems

Gustavo Luis Leonardo Scalone et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)