Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor

Pan, CX; Cui, HP; Hayat, K; Zhang, XM; Ho, CT

Ho, CT (通讯作者)，Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA.;Cui, HP (通讯作者)，Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Lihu Ave 1800, Wuxi 214122, Jiangsu, Peoples R China.

FOOD BIOSCIENCE, 2022; 47 ():

Abstract

This research elucidated the reason of flavor deficiency during the thermal degradation of glutamic acid (Glu)galactose (Gal) Amadori rearrangement pr......

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