Cai, Luyun published the artcileChange regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates, Synthetic Route of 21834-92-4, the main research area is Fenneropenaeus waste hydrolyzate xylose Maillard reaction product sensory property.
Chinese shrimp waste hydrolyzates (CSWHs) with or without xylose were heated with increasing time (0-180 min) at 115 °C, pH 8.0, to explored characteristics of Maillard reaction and the rules for the formation of flavor in hydrolyzates. The results suggested that CSWHs could be modified by Maillard reaction and exhibited stronger pleasant flavor than thermal degradation at proper heating time. During Maillard reaction, significant changes in Maillard reaction products (MRPs) were found, such as the accumulation of intermediate/browning/fluorescent products, the presentation of tempting reddish-brown, compared to Thermal degradation products (TDPs). Meanwhile, a series of volatile compounds and amino acids were found in MRPs, and combined with sensory evaluation, the MRPs exhibited strong meaty and seafood aroma as well as umami and mouthfulness taste. Therefore, Chinese shrimp waste could potentially be used to produce flavoring essence with strong enticing flavor and color.
LWT–Food Science and Technology published new progress about Browning (food). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Synthetic Route of 21834-92-4.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem