ArticleMolecules (Basel, Switzerland)2018
Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate.
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- Study on the Browning Mechanism of Multivitamin Iron Oral Solution Based on Sucrose-Lysine Maillard Reaction.Molecules (Basel, Switzerland) · 2026Article
- Flavor improvement of enzymatic oyster juice by sequential heating through the accumulation of free amino acids and volatile flavor compounds.Frontiers in nutrition · 2026Article
- Formation of 5-methyl-2-furanmethanol which is a caramel flavor compound in the glutamic acid-glucose Maillard reaction: A ReaxFF-DFT study.Current research in food science · 2026Article
- Density functional theory insights into the formation mechanisms and reaction rates of Strecker aldehydes.RSC advances · 2025Article
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review.Foods (Basel, Switzerland) · 2025Review
- Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.Foods (Basel, Switzerland) · 2025Article
- Sensorial flavor characteristics and volatile Maillard reaction products ofFood science and biotechnology · 2025Article
- Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method.Foods (Basel, Switzerland) · 2025Article
- Feasibility analysis on the application of the Maillard reaction in developingFood chemistry: X · 2024Article
- Sensory Characteristics and Volatile Organic Compound Profile of Wild Edible Mushrooms from Patagonia, Argentina.Foods (Basel, Switzerland) · 2024Article
- Article
- Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Food science and biotechnology · 2024Article
- The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine.Food chemistry: X · 2024Article
- Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates ofFoods (Basel, Switzerland) · 2024Article
- Mass spectrometry imaging reveals flavor distribution in edible mushrooms.Journal of food science and technology · 2024Article
- Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products ofFoods (Basel, Switzerland) · 2023Article
- GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate.Current research in food science · 2023Article
- Metabolomics and flavoromics analysis of chemical constituent changes during roasting of germinated Sacha inchi (Food chemistry: X · 2022Article
- Effect of color protection treatment on the browning and enzyme activity ofFood science & nutrition · 2022Article
- Green Synthesis of Silver Nanoparticles Using Pecan Nut (Antibiotics (Basel, Switzerland) · 2022Article
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6 authors.
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Abstract
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 (PLSR) was performed to analyze the correlation between quantitative sensory characteristics and GC/MS data. GC/MS results revealed that higher reaction temperature resulted in more nitrogen and sulfur containing compounds in MRPs while alcohols, ketones and aldehydes were the major flavor compounds obtained in MH. PLSR results showed that 3-phenylfuran and 2-octylfuran were the compounds responsible for the caramel-like flavor; 1-octen-3-ol, (
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