ArticleFood chemistry: X2024
The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine.
Article in Food chemistry: X, 2024. 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.
- Nutritional and techno-functional enhancement of noodles through cricket powder incorporation: Implications for starch digestibility and flavor.Food chemistry: X · 2026Article
- Rapeseed Meal as a Sustainable Source of Proteins, Peptides, and Phenolics: Composition, Interactions, and Functional Potential.Foods (Basel, Switzerland) · 2026Review
- Enhancement of nutrition and flavor in the yellow suspension of a mutant strain ofFood chemistry: X · 2026Article
- Ultrasound-assisted maillard reaction: a novel strategy for debittering, flavor enhancement, and antioxidant activity improvement of walnut peptides.Food chemistry: X · 2026Article
- Mechanism of flavor deterioration in chicken meat with varying degrees of wooden breast: Insights from integrated HS-GC-IMS and UPLC-MS/MS-based metabolomics.Food chemistry: X · 2026Article
- Study on the Browning Mechanism of Multivitamin Iron Oral Solution Based on Sucrose-Lysine Maillard Reaction.Molecules (Basel, Switzerland) · 2026Article
- Optimization of Thermal-Alkaline Treatment Combined with Solid-State Fermentation for Enhanced Production of Bioactive Protein Hydrolysates from Corn Germ Meal.Foods (Basel, Switzerland) · 2026Article
- Study on the formation mechanism of color and flavor during the processing of Polygonatum cyrtonema Hua (PCH).PloS one · 2026Article
- Lotus fiber-derived scaffolds for enhanced cultured meat production: Quality and sustainability.Bioactive materials · 2025Article
- Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction.Food chemistry: X · 2025Article
- Influence of storage time on the flavor and texture of egg yolk gel.Food chemistry: X · 2025Article
- Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.Foods (Basel, Switzerland) · 2025Article
- Ultrasound-assisted structural characterization and properties of glycosylation-modified products of the British red kidney bean protein antioxidant peptide fractions.Frontiers in nutrition · 2025Article
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9 authors.
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Abstract
Maillard reaction products (MRPs) derived from rice protein isolate hydrolysate and D-xylose, with or without L-cysteine, were developed as a potential meat flavoring. The combined impact of temperature (80-140 °C) and cysteine on fundamental physicochemical characteristics, antioxidant activity, and flavor of MRPs were investigated through assessments of pH, color, UV-visible spectra, fluorescence spectra, free amino acids, volatile compounds, E-nose, E-tongue, and sensory evaluation. Results suggested that increasing temperature would reduce pH, deepen color, promote volatile compounds formation, and reduce the overall umami and bitterness. Cysteine addition contributed to the color inhibition, enhancement of DPPH radical-scavenging activity and reducing power, improvement in mouthfulness and continuity, reduction of bitterness, and the formation of sulfur compounds responsible for meaty flavor. Overall, MRPs prepared at 120 °C with cysteine addition could be utilized as a potential meat flavoring with the highest antioxidant activity and relatively high mouthfulness, continuity, umami, meaty aroma, and relatively low bitterness.
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