Publications by authors named "Alejandro Marabi"
Article Synopsis
- Amadori rearrangement products, like DFG (1-deoxy-1-fructosylglycine), are effective flavor precursors, with this study focusing on optimizing their formation from glycine and glucose.
- The study found that lower water activity during a solid-state reaction (around 0.22-0.33) at 50 °C for 16 hours increased DFG yield, while higher water activity in liquid slowed down conversions.
- A two-step vacuum drying and heating method was developed, achieving over 40% conversion from glucose to DFG, suggesting that similar processes could be tailored for other carbohydrate and amino acid combinations to enhance flavor development.
