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Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal

Huan Zhan, Heping Cui, Xiaohong Yu, Khizar Hayat, Xian Wu, Xiaoming Zhang, Chi‐Tang Ho

2021Food Chemistry30 citationsDOI

Topics & Concepts

GlyoxalChemistryGlycineAmino acidAmadori rearrangementFlavorNucleophileOrganic chemistryFormaldehydeMaillard reactionMedicinal chemistryStereochemistryBiochemistryCatalysisReceptorGlycationFermentation and Sensory AnalysisBiochemical and biochemical processesPhytochemicals and Antioxidant Activities
Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal | Litcius