来自三种黑色胺素的水溶性有色分量的分子结构特征和火溶性挥发物

Yuanhui Wang1,2,3, Yixian Zhao4,5, Boyu Li4,5

  • 1Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street, Zhengzhou, 450001, China. wangyuanhui2014@haut.edu.cn.

Scientific reports
|May 19, 2025
PubMed
概括

食物中来自梅拉德反应的棕色化合物 - - 梅拉诺因 - - 具有由氨基酸影响的结构和热解特征. 这项研究提供了有关在加工过程中控制食品颜色和香味的见解.

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