Cheng-Chang Lin  , 
    Formation of Meat like Flavor,
    Journal of Food Technology,
    Volume 5,Issue 1,
    2007,
    Pages 62-65,
    ISSN 1684-8462,
    jftech.2007.62.65,
    (https://makhillpublications.co/view-article.php?doi=jftech.2007.62.65)
    Abstract: Maillard reaction was evaluated the capable procession for producing the meat like flavor using for vegetarianism food. Yeast extract powder was used the basement mixing with cysteine and methionine to reflux react with glucose at 80°C for 2 h. The proper reaction parameters to form meat like flavor were pH concentration of the reagents 0.3 M.
    Keywords: Maillard reactio;meat like flavor;yeast extract