王荣浩,李林林,陈栋,等.美拉德反应在烟草加工中的应用研究进展[J].食品工业科技,2019,40(3):345-350
,356.
沈晗,葛炯,王逸枫,等.福建烟叶游离氨基酸等主要含氮化合物与感官质量的关系[J].中国烟草学报, 2022,28(5):23-31.
贾国涛,王晓瑜,孙溢明,等.我国八大香型生态区域烤烟游离氨基酸含量与烟叶品质的关系分析[J].作物杂志,2023(3):195-199.
过伟民,郭建华,董洪旭,等.烤烟游离氨基酸与感官品质的关联及烘烤过程的变化规律研究[J].中国烟草学报,2018,24(6):16-25.
韶济民,张海燕,李奇,等.四川烤烟游离氨基酸含量特征及其与烟叶品质关联分析[J].南方农业学报, 2023,54(8):2279-2288.
董洪旭,李小兰,奚家勤,等.不同香型产区烤烟游离氨基酸含量及组成差异分析[J].烟草科技,2017,50(3):15-22.
朱龙杰,曹毅,朱怀远,等.美拉德反应产物中三类官能团化合物的质量分布与主体香气特征[J].食品工业科技,2020,41(24):256-263
,329.
XIAO Q,WOO M W,HU J W,et al. The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteinsglucose Maillard reaction products[J]. Food Bioscience, 2021,43:101225.
YU H,ZHANG R Y,YANG F W,et al. Control strategies of pyrazines generation from Maillard reaction[J]. Trends in Food Science&Technology,2021,112:795-807.
陈颐,张笑,杨志怀,等.烟叶烘烤过程中蛋白质的降解及相关酶活性的变化[J].中国烟草学报,2019,25(5):70-76.
李峥,邱坤,方明,等.基于形态学和色度学的烘烤过程中烟叶水分含量变化的模型[J].江苏农业科学, 2019,47(19):209-214.
张佳佳,过伟民,段卫东,等.上6片烟叶烘烤过程中水分与颜色及化学成分的协同变化[J].烟草科技, 2021,54(3):17-23
,57.
李生栋,付宗仁,胡蓉花,等.烟叶烘烤过程中水分变化及干燥数学模型构建[J].南方农业学报,2018,49(1):121-129.
潘高伟,郭伟雄,韩佳彤,等.广东烤烟不同区位叶面的pH值差异化分析[J].河南农业科学,2022,51(8):174-180.
刘兴余,刘德水,马莉,等.打叶复烤环节碳酸钠缓冲液处理对贮藏片烟TSNAs累积和烟叶品质的影响[J].中国烟草学报,2020,26(3):33-42.
汪季涛,朱徐睿,舒俊生,等.不同醇化方式对烤烟品种翠碧一号片烟醇化效果的影响[J].中国烟草科学, 2023,44(3):62-68.
张凤梅,汤高奇,田玮,等.模式体系谷氨酸-葡萄糖美拉德反应程度研究[J].中国食品学报,2019,19(3):49-59.
刘雅芳,滕杰,刘洋,等. SBSE-GC-MS分析不同等级宁红茶的差异香气成分[J].食品工业科技, 2023, 44(11):254-264.
HU J X,LI X,YU Q T,et al. Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processing[J]. International Journal of Biological Macromolecules, 2023,240:124347.
CAO J R,YAN H X,LIU L. Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products[J]. LWT,2022,161:113343.
WANG M Q,MA W J,SHI J,et al. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS),gas chromatographyolfactometry (GC-O), odor activity value (OAV), and aroma recombination[J]. Food Research International, 2020,130:108908.
ZHANG X M,SHI Y P,WANG L Z,et al. Metabolomics for biomarker discovery in fermented black garlic and potential bioprotective responses against cardiovascular diseases[J]. Journal of Agricultural and Food Chemistry, 2019,67(44):12191-12198.
KAEWTATHIP T, WATTANA-AMORN P, BOONSUPTHIP W, et al. Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids:Influence of solution pH on formation kinetic and antioxidant activity[J]. Food Chemistry,2022,393:133329.
朱龙杰,张华,吴洋,等.碱性体系下美拉德反应产物中关键香味成分的种类及质量分数[J].烟草科技, 2020,53(6):41-47
,80.
THENG A H P, OSEN R, CHIANG J H. Influence of reducing sugars and protein-to-sugar ratios on volatile profile,pH,and browning intensity of Maillard-reacted nutritional yeast hydrolysateFree[J]. International Journal of Food Science and Technology,2024,59(9):6325-6339.
陈芝飞,蔡莉莉,陈小龙,等.基于香韵活性值的不同产地中间香型烤烟风格特征差异分析[J].轻工学报, 2022,37(1):79-86.
SCALONE G L L, LAMICHHANE P, CUCU T, et al. Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems[J]. Food Chemistry,2019,278:533-544.