Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil

Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil

Enzymatically prepared aromatic oils commonly have high purity and aroma quality. However, amino acid type and content vary greatly according to the type of oil, which impacts overall aroma and quality. In this study, the effects of lysine (Lys), arginine (Arg), proline (Pro), and glutamic (Glu) aci...

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Bibliographic Details
Main Authors: Pan Gao, Bobo Sun, Zhe Chen, Qiaona Yuan, Wu Zhong, Jiaojiao Yin, Chuanrong Hu, Dongping He, Xingguo Wang
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Fragrant rapeseed oil
Maillard reaction
Amino acids
Pyrazines
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524001068

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http://www.sciencedirect.com/science/article/pii/S2590157524001068

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