Unlocking the potential of cysteine–xylose Maillard reaction intermediates as natural flavor precursors: a comprehensive study on flavor regulation, storage stability, and antioxidant activity

Sustainable Food Technology 2026 Open access

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Authors: Di Kang, Lin Jiang, Songjin Zheng, Yuan Hu, Haifeng Wang, Teng Li, Yuying Fu, Yun Zhai
DOI: 10.1039/d5fb00932d
Cited by: 0
References: 60

Abstract

2-Threityl-thiazolidine-4-carboxylic acid (TTCA) and Amadori rearrangement products (ARPs), intermediates of a cysteine–xylose (Cys–Xyl) Maillard reaction system, have been proven to form desirable flavors during thermal processing.

Fields of Study & Subjects

Potato Plant Research Advanced Glycation End Products research Proteins in Food Systems

Publication details

Journal / source
Sustainable Food Technology
Volume
4
Issue
3
Pages
3239–3252
Publication date
1 January 2026
Language
EN