Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties

Ashbala Shakoor,Chenping Zhang,Jianchun Xie,Xuelian Yang

Food Chemistry（2022）

引用 45|浏览9

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摘要

•Chemistry involving the critical intermediates ARPs and α-DCs was reviewed.•Maillard formation pathways of over 100 aroma compounds were summarized.•Antioxidant function of ARPs, α-DCs, and flavour compounds was discussed.

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关键词

Maillard reaction,Flavour,α-Dicarbonyl compounds,Amadori compounds,Pathway,Anti-oxidation

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