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Bioresources and Bioprocessing
Fig. 3 | Bioresources and Bioprocessing

Fig. 3

From: Flavor improving effects of cysteine in xylose–glycine–fish waste protein hydrolysates (FPHs) Maillard reaction system

Fig. 3

Principal component analysis (PCA) of electronic nose (a) and electronic tongue (b) sensor data of unheated sample (F) and MRPs with different amounts of cysteine added (A, B, C, D, and E). F: samples without cysteine addition and heating, A: Maillard reaction products without cysteine addition, B: Maillard reaction products with 0.25% cysteine addition, C: Maillard reaction products with 0.5% cysteine addition, D: Maillard reaction products with 0.75% cysteine addition, E: Maillard reaction products with 1.0% cysteine addition

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