NON-TARGETED METHOD FOR ANALYZING CORRELATION BETWEEN VOLATILE COMPONENTS IN FOOD OR MAILLARD REACTION PRODUCT AND SENSORY CHARACTERISTIC, AND FLAVOR COMPOSITION PREPARED BY THE SAME

摘要

food or Maillard reaction products (Maillard Reaction Product, MRP) of the volatile components - the sensory properties correlation non-specific (non-targeted) analysis , glutathione -derived amino acid and 5 Maillard reaction product mixture is heated to that which is obtained by reacting a pentose -containing , flavoring (flavor) compositions containing volatile components contained in the Maillard reaction products , and relates to the flavoring composition comprising a flavoring biomarker index components .