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The number and position of unsaturated bonds in aliphatic aldehydes affect meat flavorings system: Insights on initial Maillard reaction stage and meat flavor formation from thiazolidine derivatives.

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第一作者： Wenbin,Du

第一单位： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China.

作者： Wenbin,Du ^[1] ; Yutang,Wang ^[1] ; Qianli,Ma ^[2] ; Yang,Li ^[1] ; Bo,Wang ^[1] ; Shuang,Bai ^[3] ; Bei,Fan ^[1] ; Fengzhong,Wang ^[1]

作者单位： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China. ^[1] The First Hospital of Lanzhou University, Lanzhou, 730000, China. ^[2] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China. ^[3]

关键词 Aliphatic aldehydes Flavor formation Intermediates Maillard reaction Unsaturated bond

DOI 10.1016/j.crfs.2024.100719

PMID 38533489

发布时间 2024-03-28

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Current research in food science

2024年8卷

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Current research in food science

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The number and position of unsaturated bonds in aliphatic aldehydes affect meat flavorings system: Insights on initial Maillard reaction stage and meat flavor formation from thiazolidine derivatives.

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The number and position of unsaturated bonds in aliphatic aldehydes affect meat flavorings system: Insights on initial Maillard reaction stage and meat flavor formation from thiazolidine derivatives.

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