Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems.

Zhang, Zheqi; Zang, Mingwu; Zhang, Kaihua; Wang, Shouwei; Li, Dan; Li, Xiaoman

Zhang, Zheqi; Zang, Mingwu; Zhang, Kaihua; Wang, Shouwei; Li, Dan; Li, Xiaoman.

Afiliación

Zhang Z; China Meat Research Center, Beijing 100068, China.
Zang M; China Meat Research Center, Beijing 100068, China. Electronic address: zangmw@126.com.
Zhang K; China Meat Research Center, Beijing 100068, China.
Wang S; China Meat Research Center, Beijing 100068, China.
Li D; China Meat Research Center, Beijing 100068, China.
Li X; China Meat Research Center, Beijing 100068, China.

Food Res Int ; 139: 109918, 2021 01.

Article en En | MEDLINE | ID: mdl-33509485

Asunto(s)

Cisteína; Xilosa; Aromatizantes; Reacción de Maillard; Fosfolípidos

Palabras clave

(E)-Hept-2-Enal (PubChem CID: 5283316); 2-Methyl-3-Furanthiol (PubChem CID: 34286); 2-Methylpentane-3-Thiol (PubChem CID: 519263); 2-Nonenal (PubChem CID: 17166); 2-Pentylfuran (PubChem CID: 19602); Cephalin; Decanal (PubChem CID: 8175); Furfural (PubChem CID: 7362); Furfuryl Mercaptan (PubChem CID: 7363); Hexanal (PubChem CID: 6184); Lecithin; Maillard reaction; Nonanal (PubChem CID: 31289); Reheating; Volatile compounds; Warmed-over flavor

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Xilosa / Cisteína Idioma: En Revista: Food Res Int Año: 2021 Tipo del documento: Article País de afiliación: China

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