Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry
The characteristic flavor of the enzymatic hydrolysate of Lentinus edodes, which was involved in the Maillard reaction by xylose, fructose, glucose, sucrose, mannose, maltose, vitamin C (VC) and L-arabinose, was determined and analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS). The ch...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2023-03-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566922000738 |