Effect of the C-Ring Structure of Flavonoids on the Yield of Adducts Formed by the Linkage of the Active Site at the A-Ring and Amadori Rearrangement Products during the Maillard Intermediate Preparation.
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DOI: 10.1021/acs.jafc.1c07521
Abstract: Flavonoids (dihydromyricetin, dihydroquercetin, epicatechin, and epigallocatechin) were applied to indicate the critical formation condition of the Amadori rearrangement product (ARP) in Maillard reaction performed under a two-step temperature rising process in the threonine-xylose model system.… read more here.
Keywords: structure; arp; thr arp; formation ... See more keywords
A Debittered Complex of Glucose-Phenylalanine Amadori Rearrangement Products with β-Cyclodextrin: Structure, Molecular Docking and Thermal Degradation Kinetic Study
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DOI: 10.3390/foods11091309
Abstract: Non-volatile flavor precursors could be used to overcome the flavor loss problems of volatile flavor enhancers during long-term storage. Glu- and Phe-derived Amadori rearrangement products (ARPs) produce pleasant aroma tones thermally but are bitter. We… read more here.
Keywords: molecular docking; phe arps; phe; rearrangement products ... See more keywords