Effect of enzymatic Maillard reaction conditions on the physicochemical properties, nutrition, fatty acids composition, and key aroma compounds of fragrant rapeseed oil.
He HuangBaijun ChuQiaona YuanPan GaoWu ZhongJiaojiao YinChuanrong HuDongping HeXiaoming JiangXingguo WangPublished in: Journal of the science of food and agriculture (2023)
The optimal enzymatic Maillard reaction conditions for the production of FRO are 150 °C heating for 30 min. These findings provide new foundations for better understanding the composition and flavor profile of FRO, towards guiding its industrial production. This article is protected by copyright. All rights reserved.