{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["6"],"submitter":["Zheng AR"],"pubmed_abstract":["Maillard reaction products (MRPs) with roasted/broth flavors were prepared and analyzed for the resulting flavor differences. The identification of volatile compounds in MRPs was carried out by GC-MS and GC × GC-ToF-MS. A total of 88 compounds were identified by GC-MS; 130 compounds were identified by GC × GC-ToF-MS, especially acids and ketones were identified. Principal component analysis (PCA) was used to visualize the volatile compounds, and the roasted/broth flavors were differentiated. The contents and types of pyrazines were more in roasted flavors; thiol sulfides and thiophenes were more in broth flavors. All in all, the differences in volatile compounds producing roasted/broth flavors were studied through the cysteine-xylose-glutamate Maillard reaction system, which provided a the"],"journal":["Current research in food science"],"pagination":["100445"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9868338"],"repository":["biostudies-literature"],"pubmed_title":["GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate."],"pmcid":["PMC9868338"],"pubmed_authors":["Wei ZJ","Liu DH","Zhang JG","Wei CK","Zheng AR","Thakur K"],"additional_accession":[]},"is_claimable":false,"name":"GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate.","description":"Maillard reaction products (MRPs) with roasted/broth flavors were prepared and analyzed for the resulting flavor differences. The identification of volatile compounds in MRPs was carried out by GC-MS and GC × GC-ToF-MS. A total of 88 compounds were identified by GC-MS; 130 compounds were identified by GC × GC-ToF-MS, especially acids and ketones were identified. Principal component analysis (PCA) was used to visualize the volatile compounds, and the roasted/broth flavors were differentiated. The contents and types of pyrazines were more in roasted flavors; thiol sulfides and thiophenes were more in broth flavors. All in all, the differences in volatile compounds producing roasted/broth flavors were studied through the cysteine-xylose-glutamate Maillard reaction system, which provided a the","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023","modification":"2025-04-22T06:30:06.197Z","creation":"2025-04-05T21:46:46.705Z"},"accession":"S-EPMC9868338","cross_references":{"pubmed":["36699115"],"doi":["10.1016/j.crfs.2023.100445"]}}