Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS
Lingshuai Meng, Yu Nie, Qing‐Song Zhou, Tingting Zheng, Jianxin Song, Chao Zhang, Haijiang Chen, Dong Lin, Sen Cao, Su Xu
Topics & Concepts
ChemistryMaillard reactionAsparagineAromaFlavorGlutamineChromatographyThreoninePartial least squares regressionAmadori rearrangementLysineMass spectrometryHydroxymethylfurfuralAmino acidFood scienceSerineOrganic chemistryBiochemistryFurfuralGlycationStatisticsEnzymeMathematicsReceptorCatalysisFermentation and Sensory AnalysisFungal Biology and ApplicationsMeat and Animal Product Quality