Concepedia

Flavour precursor peptide from an enzymatic beef hydrolysate Maillard reaction-II: Mechanism of the synthesis of flavour compounds from a sulphur-containing peptide through a Maillard reaction

Tingting Zou, Le Kang, Chao Yang, Huanlu Song, Ye Liu

LWT · 2019 · 44 citations · 20 references

Concepts

AgricultureBiochemistryFood ScienceEnzymologyFood ChemistryMeat ScienceEnzymatic Flavor DevelopmentFlavor ChemistryFlavor DevelopmentMeat FlavorPeptide ChemistryEnzymatic Flavor FormationFlavor Precursors In MeatMaillard Reaction FlavorMeat Flavor ChemistryMeat Flavor DevelopmentMeat Protein HydrolysatesPeptide Flavor Precursors

References

20

A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography

Huug van den Dool, P. Dec. Kratz · Journal of Chromatography A · 1963 · 6.3K citations

Pharmacy, Chemistry, Pharmaceutical Analysis +16

Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs

Yōichi Ueda, Muneaki Yonemitsu, Takako Tsubuku et al. · Bioscience Biotechnology and Biochemistry · 1997 · 215 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

Jianbin Liu, Mengya Liu, Congcong He et al. · LWT · 2015 · 208 citations

Agriculture, Biochemistry, Food Science +17

Structures, Sensory Activity, and Dose/Response Functions of 2,5-Diketopiperazines in Roasted Cocoa Nibs (<i>Theobroma cacao</i>)

Timo D. Stark, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2005 · 165 citations

Agriculture, Chemistry, Pharmacology +15

FLAVOR PRECURSORS: THERMAL AND ENZYMATIC CONVERSIONS

Roy Teranishi, Gary R. Takeoka, Matthias Güntert · Journal of Food Biochemistry · 1992 · 116 citations

Agriculture, Chemistry, Food Science +14