Correlation Analysis of Volatile Flavor Components and Sensory Characteristics of Maillard Reaction Products Derived from Sipunculus nudus Protein Hydrolysate and Different Saccharides

被引：0
|
作者：
You, Gang [1 ]
Niu, Gaigai [1 ]
Dong, Qingliang [1 ]
Zhang, Ziran [1 ]
Guo, Dejun [1 ]
机构：
[1] Guangxi Colleges and Universities Key Laboratory of Development and High-Value Utilization of Beibu Gulf Seafood Resources, College of Food Engineering, Beibu Gulf University, Qinzhou,535000, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 18期
关键词：
D O I：
10.7506/spkx1002-6630-20180803-022
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：259 / 265
相关论文
共 33 条
  • [31] The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor
    Sun, Ao
    Chen, Lining
    Wu, Wei
    Soladoye, Olugbenga P.
    Zhang, Yuhao
    Fu, Yu
    FOOD RESEARCH INTERNATIONAL, 2023, 165
  • [32] Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry
    Zhan, Ping
    Tian, Honglei
    Zhang, Xiaoming
    Wang, Liping
    JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES, 2013, 921 : 1 - 8
  • [33] Analysis of Volatile Components From Different Commercially Available Fenugreek Tinctures Based on GC-IMS and SPME-GC-MS and Their Correlation With Sensory Aroma
    Zhang, Hua
    Shen, Haifeng
    Ye, Yuanqing
    Cao, Fan
    Ren, Jiale
    Zhu, Huaiyuan
    Chi, Bo
    Liao, Huiyun
    Li, Feng
    FOOD SCIENCE & NUTRITION, 2025, 13 (04):
1234