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Bioresources and Bioprocessing
Fig. 4 | Bioresources and Bioprocessing

Fig. 4

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

Fig. 4

Effect of cysteine on the volatile components of MRPs by HS-GC–IMS analysis. VOCs fingerprint comparisons of unheated sample (F) and MRPs with different amounts of cysteine added (A, B, C, D, and E) (a). The redder the area is, the larger is the quantity of VOCs. Each row represents all the signals selected in a sample. Each column represents the signals of the same VOCs. (M) and (D) denote monomer and dimer, respectively. b and c Are principal component analysis and fingerprint similarity analysis, respectively, of VOCs in unheated sample (F) and MRPs added with different amounts of cysteine added. (A:0%, B:0.25, C:0.5%, D:0.75%, E:1%). MRPs: Maillard reaction products. VOCs: Volatile components

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