Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of <i>Oudemansiella raphanipes</i> Mushroom.

As shown in Figure 1 B, the browning index illustrated an increasing trend as the temperature increased from 60 to 90 °C, which might be attributed to the highest concentration of MRIs at 60 °C, and with the increase in temperature, it promoted the dehydration polymerization of reducing ketones and heterocyclic compounds and the reaction between Cys and fragmentation products to form melanoidins, leading to a higher browning index [ 24 ].

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