Effect of Aliphatic Aldehydes on Maillard Reaction between Cysteine and Xylose and Meaty Flavor Formation
ZHAO Jian, ZHAO Mengyao, CAO Changchun, ZHEN Dawei, WANG Jiaxin, LI Li, XIE Jianchun
(1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China;2. College of Chemistry and Chemical Engineering, Taiyuan University of Technology, Taiyuan 030024, China)
ZHAO Jian, ZHAO Mengyao, CAO Changchun, ZHEN Dawei, WANG Jiaxin, LI Li, XIE Jianchun. Effect of Aliphatic Aldehydes on Maillard Reaction between Cysteine and Xylose and Meaty Flavor Formation[J]. FOOD SCIENCE, 2017, 38(20): 63-69.