The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil
Beibei Hu, Wenting Yin, Heng-bo Zhang, Zhuo-qing Zhai, Hua‐Min Liu, Xue‐De Wang
Topics & Concepts
Maillard reactionChemistryAromaLipid oxidationBrowningSesame oilFood scienceFlavorAutoxidationAntioxidantSesamolOdorHexanalOrganic chemistryBiologySesamumHorticultureSesame and Sesamin ResearchEdible Oils Quality and AnalysisPhytochemicals and Antioxidant Activities