Preparation, flavor compounds, and antioxidant activity of hawthorn fruit-derived maillard reaction products

Preparation, flavor compounds, and antioxidant activity of hawthorn fruit-derived maillard reaction products

Abstract In this study, a new kind of hawthorn fruit-derived food flavor was developed through Maillard reaction. The reaction conditions were optimized using a combination of single-factor experiments and response surface methodology (RSM). The key flavor compounds were determined by gas chromatogr...

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Bibliographic Details
Main Authors: Fushen Wang, Shangrong Wang, Cunyong Qin, Jiaxin Li, Zhiping Zhang, Lingbo Ji, Xuewei Jia, Baojiang He, Lei Xing, Chunping Xu, Tianxiao Li
Format: Article
Language:English
Published: SpringerOpen 2025-08-01
Series:Applied Biological Chemistry
Subjects:
Food flavor
Maillard reaction
Hawthorn
Response surface methodology
Antioxidant activity
Online Access:https://doi.org/10.1186/s13765-025-01022-9
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https://doi.org/10.1186/s13765-025-01022-9

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