Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals was written by Ni, Zhi-Jing;Liu, Xiang;Xia, Bing;Hu, Long-Teng;Thakur, Kiran;Wei, Zhao-Jun. And the article was included in Food Chemistry: X in 2021.Category: benzothiophene The following contents are mentioned in the article:
In the present study, camellia seed meal Maillard reaction products (MRPs) were prepared using camellia seed meal protein as a raw material. The effects of MR on protein structure and volatile components of camellia seed meal were investigated by fluorescence, UV absorption, IR spectroscopy, and gas chromatog.-mass spectrometry. Not only the change of amino acid content in MRPs, but also the antioxidant capacity of MRPs and the antioxidant capacity after in vitro digestion were determined Our result showed that the ratio of essential amino acids in R-MRPs was increased and the antioxidant activity was the highest. For the potential of MRPs as flavoring, our sensory evaluation results showed improved flavor and antioxidant activity of camellia seed meal after MR which can be used as flavoring agents at industrial level. This study involved multiple reactions and reactants, such as 2,5-Dimethylthiophene (cas: 638-02-8Category: benzothiophene).
2,5-Dimethylthiophene (cas: 638-02-8) belongs to benzothiophene derivatives. Benzothiophene scaffolds are of great importance due to its increased presence in bioactive molecules. Its aromaticity makes it relatively stable, although as a heterocycle, it has reactive sites which allow for functionalization.Category: benzothiophene
Referemce:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem