Unlocking the Potential of Cysteine-Xylose Maillard Reaction Intermediates as Natural Flavor Precursor: A Comprehensive Study on Flavor Regulation, Storage Stability, and Antioxidant Activity

Key Points

• The research aims to explore the role of cysteine-xylose Maillard reaction intermediates in flavor formation and stability.
• Analyzed the formation of flavor compounds during thermal processing.
• Studied the stability of flavor precursors over time.
• Evaluated antioxidant activity related to the Maillard reaction products.
• Identified key intermediates like TTCA and ARP that contribute to fresh flavors.
• Demonstrated that specific conditions enhance flavor stability.
• Showed that some Maillard reaction products possess significant antioxidant properties.