Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages
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Le résumé fourni par la source
This study explored the addition of cysteine (Cys) affecting the color formation of heated 2-threityl-thiazolidine-4-carboxylic acid (TTCA) models under different reaction conditions and pointed out that temperature was considered to be the key parameter influencing the color inhibition behavior of Cys on TTCA reaction models. Results revealed that additional Cys not only controlled the reaction progress and blocked the formation pathway of browning but also changed the formation rate, intensity, and profile of the flavor generated from the TTCA reaction model. Meanwhile, the mechanism of Cys simultaneously regulating the formation of color and flavor was revealed through monitoring of the characteristic downstream products during TTCA degradation and model reaction systems. At the initial stage, the additional Cys acted as a color inhibitor before the deoxyxylosone degradation, preventing the formation of downstream browning precursors. With the continuous depletion of Cys as well as the generation of furans or α-dicarbonyl compounds, Cys became a flavor enhancer to act on the browning precursors and to provide more sulfur/nitrogen elements for the TTCA thermal reaction system. Therefore, Cys had the potential to act as both color inhibitor and flavor fortifier to match with TTCA for the preparation of a light-colored flavoring base with a desired flavor during thermal processing.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages
- Date Crossref
- 25/09/2023
- Éditeur
- American Chemical Society (ACS)
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Zhejiang Gongshang University pays non établi dans la noticeUniversité ou école supérieure
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Jiangnan University pays non établi dans la noticeUniversité ou école supérieure
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State Key Laboratory of Food Science and Technology pays non établi dans la noticeStructure de recherche
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Miami University Department of Kinesiology pays non établi dans la noticeUniversité ou école supérieure
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The State University of New Jersey Rutgers pays non établi dans la noticeUniversité ou école supérieure
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School of Food Science and Biotechnology pays non établi dans la noticeUniversité ou école supérieure
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School of Food Science and Technology State Key Laboratory of Food Science and Resources pays non établi dans la noticeUniversité ou école supérieure
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Rutgers University Department of Food Science pays non établi dans la noticeUniversité ou école supérieure
Zhejiang Gongshang University, Jiangnan University et State Key Laboratory of Food Science and Technology, avec 5 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.