Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Huang, He;Chu, Baijun;Yuan, Qiaona;Gao, Pan;Zhong, Wu;...

通讯作者：

Gao, P;Jiang, XM

作者机构：

[He, Dongping; Gao, Pan; Huang, He; Yin, Jiaojiao; Yuan, Qiaona; Zhong, Wu; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Key Lab Deep Proc Major Grain & Oil,Minist Educ, Wuhan, Peoples R China.

[Gao, Pan; Gao, P] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.

[Jiang, Xiaoming] Wuhan Inst Food & Cosmet Control, Wuhan, Peoples R China.

[Chu, Baijun] COFCO Nutr & Hlth Res Inst Co Ltd, Beijing, Peoples R China.

[Wang, Xingguo] Jiangnan Univ, Sch Food Sci & Technol, Int Joint Res Lab Lipid Nutr & Safety, Wuxi, Peoples R China.

通讯机构：

[Jiang, XM ; Gao, P ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.

Wuhan Inst Food & Cosmet Control, Wuhan, Peoples R China.

语种：

英文

关键词：

enzymatic hydrolysis;flavor;Maillard reaction;rapeseed oil;volatile compounds

期刊：

Journal of the Science of Food and Agriculture

ISSN：

0022-5142

年：

2024

卷：

104

期：

页码：

1953-1961

DOI：

10.1002/jsfa.13082

基金类别：

The project of Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

BACKGROUND: A new enzymatic hydrolysis-based process inspired by the Maillard reaction can produce strong flavored, high-value rapeseed oil that meets safety requirements. In the present study, the effect of reaction time (10-30 min) and temperature (130-160 °C) on the physicochemical properties, nutritional status, fatty acids composition and key aroma compounds of fragrant rapeseed oil (FRO) was investigated. RESULTS: An increasing reaction time and temperature substantially decreased the total tocopherol, polyphenol and sterol contents of...

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Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil

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