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Bioscience, Biotechnology, and Biochemistry Volume 84, 2020 - Issue 9

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Food & Nutrition Science

2,3-Dimethylpyrazine (3DP) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) generated by the Maillard reaction in foods affect autonomic nervous activity and central nervous activity in human

Motoko Ohataa Department of Food Bioscience & Biotechnology, Nihon University, Fujisawa, Kanagawa, JapanCorrespondence[email protected]

https://orcid.org/0000-0003-3969-150X View further author information

Lanxi Zhoub Department of Animal Science, School of Veterinary Medicine, Kitasato University, Towada, Aomori, JapanView further author information

Yukihiro Yadac School of Integrative and Global Majors, University of Tsukuba, Tsukuba, Ibaraki, JapanView further author information

Issei Yokoyamab Department of Animal Science, School of Veterinary Medicine, Kitasato University, Towada, Aomori, JapanView further author information

Keizo Ariharab Department of Animal Science, School of Veterinary Medicine, Kitasato University, Towada, Aomori, Japan

https://orcid.org/0000-0002-9035-3189 View further author information

Pages 1894-1902 | Received 07 Apr 2020, Accepted 22 May 2020, Published online: 04 Jun 2020

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https://doi.org/10.1080/09168451.2020.1775066
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Issei Yokoyama, Motoko Ohata, Yusuke Komiya, Jun Nagasao & Keizo Arihara. (2023) Comparison of 2,5‐dimethyl‐4‐hydroxy‐3(2 H )‐furanone, a volatile odor compound generated by the Maillard reaction, in cooked meat of various animal species and parts . Animal Science Journal 94:1.
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K. Arihara, I. Yokoyama & M. Ohata. (2021) Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction. Meat Science 180, pages 108561.
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Qing Xiao, Qingrong Huang & Chi-Tang Ho. (2021) Occurrence, Formation, Stability, and Interaction of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone. ACS Food Science & Technology 1:3, pages 292-303.
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2,3-Dimethylpyrazine (3DP) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) generated by the Maillard reaction in foods affect autonomic nervous activity and central nervous activity in human

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2,3-Dimethylpyrazine (3DP) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) generated by the Maillard reaction in foods affect autonomic nervous activity and central nervous activity in human

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