Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate.

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Title

Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate.

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The University of Auckland Library

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ResearchSpace@Auckland

Description

Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C-140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and MRPs were evaluated by panelists and volatile compounds were analyzed by GC/MS. Additionally, partial least squares regression (PLSR) was performed to analyze the correlation between quantitative sensory characteristics and GC/MS data. GC/MS results revealed that higher react...

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Format

Research paper

Research format

Journal article

Date created

2018-01-26

Creator

Chen, Xiao / Yu, Jingyang / Cui, Heping / Xia, Shuqin / Zhang, Xiaoming / Yang, Baoru

URL

http://hdl.handle.net/2292/47992

Related subjects

Humans / Agaricales / Octanols / Aldehydes / Terpenes / Cysteine / Furans / Thiophenes / Xylose / Flavoring Agents / Regression Analysis / Food Analysis / Taste / Hydrolysis / Maillard Reaction / Hydrogen-Ion Concentration / Adult / Middle Aged / Female / Male / Gas Chromatography-Mass Spectrometry / Hot Temperature / Taste Perception / Odorants

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