Pyrolysis GC–MS analysis of Amadori compounds derived from selected amino acids and glucose

Effect of Methionine on the Thermal Degradation of N-(1-Deoxy-d-fructos-1-yl)-methionine Affecting Browning Formation

“…The resulting ARPs are significant color and flavor precursors and are characterized as relatively stable compounds . However, during the heat treatment, ARPs tend to generate a wide range of different MR products via reactions such as dehydration, fission, and condensation depending on the reaction conditions . These set of reactions thereafter are responsible for the formation of end products with characteristic aroma, taste, and color. , …”

“…3 However, during the heat treatment, ARPs tend to generate a wide range of different MR products via reactions such as dehydration, fission, and condensation depending on the reaction conditions. 4 These set of reactions thereafter are responsible for the formation of end products with characteristic aroma, taste, and color. 5,6 The ARPs were usually used as the initial reactants to study the thermal degradation pathway in the past two decades.…”

Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose–Cysteine System Affecting Its Maillard Browning

“…For example, ARP (Amadori rearrangement product, an MRI) is a key intermediate formed during the initial stage of the MR, which shows physicochemically stable properties and has the potency to act as a flavor precursor in food processing . Being stable at room temperature, ARP has no aroma and brown color − but when heated can undergo fission reaction and generate thermal decomposition products responsible for the changes of food color and flavor. , Due to the physicochemically stable properties, MRIs are thus considered ideal substitutes for MRPs to act as semifinished flavor ingredients, which have distinctive potency to generate fresh and desired flavor upon heat treatment during subsequent food processing. ,− …”

Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

“…9 When heated, MRIs undergo dehydration and ssion reaction as the Maillard reaction progresses and generate colourless reductones and heterocyclic compounds. 10 These products could dehydrate and polymerize to form melanoidins that give food a tempting dark color. Though sugars and amino acids are also regarded as MRPs precursors, MRI shows higher reactivity in color and avor formation than the reactant saccharides and amino acids.…”