ArticleCurrent research in food science2023
GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed.
- 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
- Elucidating the Nutritional Profile and Biochemical Characterization of High-Energy Nutritional Bar Formulated with Sukkari Date Paste and Mixed Nuts.Foods (Basel, Switzerland) · 2025Article
- Effect of molecular weight distribution of sesame meal hydrolysates on the flavor profile of cysteine Maillard reaction products.Journal of food science and technology · 2025Article
- Non-targeted metabolomics reveals substrates and products of maillard reaction related to changes of color and aroma of dried sweet potato during storage.Food chemistry: X · 2025Article
- Hygroscopic stability of xylooligosaccharides and application on the corn flakes.Food chemistry: X · 2025Article
- The effect of nano‑selenium application on the quality and flavor of kiwifruit.Food chemistry: X · 2025Article
- ABOV: A Novel System of Direct Headspace Skin Sampling to Study Human Body Odor.Journal of chemical ecology · 2025Article
- Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system.Current research in food science · 2025Article
- Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor.Food science of animal resources · 2025Review
- 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 improving effects of cysteine in xylose-glycine-fish waste protein hydrolysates (FPHs) Maillard reaction system.Bioresources and bioprocessing · 2023Article
- Identifying Early-Stage Changes in Volatile Organic Compounds ofFoods (Basel, Switzerland) · 2023Article
- Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method.Current research in food science · 2023Article
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6 authors.
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Abstract
Maillard reaction products (MRPs) with roasted/broth flavors were prepared and analyzed for the resulting flavor differences. The identification of volatile compounds in MRPs was carried out by GC-MS and GC × GC-ToF-MS. A total of 88 compounds were identified by GC-MS; 130 compounds were identified by GC × GC-ToF-MS, especially acids and ketones were identified. Principal component analysis (PCA) was used to visualize the volatile compounds, and the roasted/broth flavors were differentiated. The contents and types of pyrazines were more in roasted flavors; thiol sulfides and thiophenes were more in broth flavors. All in all, the differences in volatile compounds producing roasted/broth flavors were studied through the cysteine-xylose-glutamate Maillard reaction system, which provided a theoretical basis for the future use of Maillard reaction to simulate meat flavor.
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