Mechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine‐glucose Maillard reaction system
A high concentration of oxygen promoted the formation of pyrazines and thioethers during the Maillard reaction of methionine and glucose, and effectively inhibited the occurrence of browning. The present study provides a new concept for the typical flavor enhancement of methionine-glucose Maillard reaction products. © 2024 Society of Chemical Industry.
Authors
- Heping Cui (ORCID: https://orcid.org/0000-0002-0183-0095)
- Da Xu
- Khizar Hayat (ORCID: https://orcid.org/0000-0002-0737-6962)
- Shuqin Xia (ORCID: https://orcid.org/0000-0003-3042-0682)
- Yuxia Yuan (ORCID: https://orcid.org/0000-0003-3565-6993)
- Jingyang Yu (ORCID: https://orcid.org/0000-0001-7339-8089)
- Jibao Cai
Institutions
- Jiangnan University (CN)
- Alabama Agricultural and Mechanical University (US)
- China Tobacco (CN)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-12-23
- DOI
- https://doi.org/10.1002/jsfa.14094
- Citations
- 2
- Primary Topic
- Advanced Glycation End Products research
- Type
- article
- Field-Weighted Citation Impact
- 0.76
Funders
- Government of Jiangsu Province
- National Key Research and Development Program of China
- Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province