期刊论文

Wang, Yuefei;Xu, Ping;Liu, ZH

英文

Food Chemistry

0308-8146

2024

431

137125

10.1016/j.foodchem.2023.137125

The work was financially supported by the Fundamental Research Funds for the Central Universities (226-2022-00207), Natural Science Foundations of China (U19A2034). We also thank Dr. Sufen Zhang at institute of Nuclear-Agricultural Science, Zhejiang University, for her kind assistance in separation and purification of MRPs.

本校为其他机构

Maillard reaction products (MRPs) produced during thermal processing of tea are intimately related to its flavor. Our recent work revealed that both levels of L-theanine and D-galacturonic acid in tea leaves decreased dramatically during drying, whereas the specific MRPs from L-theanine and D-galacturonic acid remain elusive. Here, the MRPs formed from L-theanine and D-galacturonic acid were investigated and their taste characteristics and the involved mechanisms were explored. Two novel MRPs from L-theanine and D-galacturonic acid were identif...