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- W4384133606 abstract "Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and cysteine addition 10%, the Maillard products had strong flavor of meat. The content of free amino acids was 4.941 μ mol/mL in the products. There were 50 volatile flavor substances in Maillard reaction products according to GC-MS analysis. 4 mercaptans, 4 sulfur substituted furans, 3 thiophenes, 7 furans, 6 pyrazine, 3 pyrrole, 1 pyrimidine, 7 aldehydes, 4 ketones, 7 esters, 2 alcohols and 2 acids were included. The Maillard reaction products also have strong antioxidant activity. The scavenging ability of FRAP, DPPH radical, hydroxyl radical and ABTS+ radical was 1.82%, 69.8%, 68.7% and 71.6% respectively. The products of Mailard reaction have potential to be used in food additives." @default.
- W4384133606 created "2023-07-14" @default.
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- W4384133606 date "2023-10-01" @default.
- W4384133606 modified "2023-10-17" @default.
- W4384133606 title "Preparation of meaty flavor additive from soybean meal through the Maillard reaction" @default.
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- W4384133606 doi "https://doi.org/10.1016/j.fochx.2023.100780" @default.
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