| Amino compounds from a single source | | | | |
| Amino acid (Cys) | Glucose | Chicken fat | 140°C for 2 h (pH 5.5) | Yang et al. (2015) |
| Amino acid (Cys) | Xylose | Lard | 120°C for 1 h (pH 5) | Xu et al. (2011) |
| Amino acid (Cys) | Xylose | Mutton tallow | 120°C for 40 min | Ma et al. (2020) |
| Amino acid (Cys) | Xylose | Tallow | 120°C for 90 min (pH 5.5) | Lee et al. (2024) |
| Amino acid (Cys, Met) | Xylose | Tallow | 120°C for 2 h (pH 7) | Ye et al. (2022) |
| Gelatin (beef) | Ribose | - | 95°C for 15–60 min | Tan et al. (2012) |
| Gelatin (pork) | Ribose | - | 95°C for 15–60 min | Tan et al. (2012) |
| Hydrolysates (shrimp) | Arabinose, fructose, glucose, ribose, xylose | - | 55°C for 6–24 h (pH 6.5) | Laroque et al. (2008) |
| Hydrolysates (porcine plasma protein) | Fructose, galactose, glucose | - | 95°C for 30–360 min | Liu et al. (2014) |
| Hydrolysates (chicken bone) | Galactose | - | 100°C for 90 min | Nie et al. (2017) |
| Hydrolysates (fish skin gelatin) | Galactose | - | 70°C for 36 h | Karnjanapratum et al. (2016) |
| Hydrolysates (glycosylated bovine bone collagen) | Galactose | - | 95°C for 150 min (pH 9) | Qi et al. (2024) |
| Hydrolysates (glycosylated chicken bone collagen) | Galactose | - | 95°C for 150 min (pH 9) | Qi et al. (2024) |
| Hydrolysates (glycosylated porcine bone collagen) | Galactose | - | 95°C for 150 min (pH 9) | Qi et al. (2024) |
| Hydrolysates (porcine plasma protein) | Galactose | - | 95°C for 30–360 min | Liu et al. (2016) |
| Hydrolysates (chicken liver) | Galactose, glucose, fructose, maltose, sucrose, xylose | - | 90°C for 130 min (pH 8) | Xiong et al. (2020) |
| Hydrolysates (salmon frame) | Glucosamine | - | 120°C for 60 min | Sharma et al. (2024) |
| Hydrolysates (chicken bone extract) | Glucose | - | 100°C for 2 h (pH 6.5) | Chiang et al. (2022) |
| Hydrolysates (grass carp bone) | Glucose | - | 120°C for 1 h (pH 6–8) | Li et al. (2021b) |
| Hydrolysates (half-fin anchovy) | Glucose | - | 120°C for 100 min (pH 9) | Song et al. (2018) |
| Hydrolysates (shrimp by-product) | Glucose | - | 110°C for 10 h (pH 6.5) | Zha et al. (2015) |
| Hydrolysates (chicken bone) | Glucose, xylose | - | 113°C for 10 min (pH 6.5) | de Souza Cunha et al. (2023) |
| Hydrolysates (mechanically deboned chicken residue) | Glucose, xylose | - | 90°C–120°C for 1 h | Sun et al. (2010) |
| Hydrolysates (mussel) | Glucose, xylose | - | 115°C for 2 h (pH 6) | Dong et al. (2019) |
| Hydrolysates (anchovy) | Ribose | - | 110°C for 30 min (pH 7) | Su et al. (2016) |
| Hydrolysates (bovine bone) | Ribose | - | 113°C for 10 min (pH 6.5) | Chiang et al. (2019) |
| Hydrolysates (bovine bone) | Ribose | - | 113°C for 10 min (pH 6.5) | Chiang et al. (2020) |
| Hydrolysates (flatfish by-product) | Ribose | - | 121°C for 38 min (pH 8.26) | Choe et al. (2016) |
| Hydrolysates (chicken) | Ribose, xylose | - | 100°C for 3 h (pH 7.5) | Zeng et al. (2017) |
| Hydrolysates (antarctic krill) | Xylose | - | 105°C for 50 min (pH 8.5) | Zhang et al. (2020) |
| Hydrolysates (beef tallow) | Xylose | - | 100°C for 1 h | Cui et al. (2022) |
| Hydrolysates (bovine bone marrow) | Xylose | - | 120°C for 70 min | Xu et al. (2018) |
| Hydrolysates (chicken liver) | Xylose | - | 120°C for 90 min (pH 7) | Chen et al. (2021) |
| Hydrolysates (fish head) | Xylose | - | 150°C–190°C for 1–2 h | Gao et al. (2020) |
| Hydrolysates (fermented pork) | Xylose | - | 100°C for 60 min (pH 5.5) | Li and Liu (2022b) |
| Hydrolysates (goat protein) | Xylose | - | 121°C for 1 h (pH 4 or 6) | de Sousa Fontes et al. (2024) |
| Hydrolysates (mud clam) | Xylose | - | 120°C for 2 h (pH 7.4) | Normah and Noorasma (2018) |
| Hydrolysates (pork trimmings) | Xylose | - | 90°C–100°C for 1 h (pH 5.5) | Li and Liu (2021) |
| Hydrolysates (Takifugu obscurus) | Xylose | - | 120°C for 2 h (pH 7.4) | Wang et al. (2019) |
| Hydrolysates (tuna viscera) | Xylose | - | 120°C for 1 h | Boonbumrung et al. (2023) |
| Hydrolysates (yeast fermented pork) | Xylose | - | 100°C for 1 h (pH 5.5) | Li and Liu (2022a) |
| Meat (beef) | Ribose | - | 95°C for 20–100 min | Akbarabadi et al. (2020) |
| Meat (chicken) | Ribose | - | 95°C for 1 h | Tan et al. (2013) |
| Meat (pork) | Ribose | - | 95°C for 1 h | Tan et al. (2013) |
| Meat (crocodile) | Xylose | - | 100°C for 192 min (pH 12) | Li et al. (2021a) |
| Peptides (chicken) | Glucose | - | 90°C–150°C for 30–240 min | Bai et al. (2017) |
| Peptides (glutathione) | Glucose | Chicken fat | 140°C for 5 h (pH 6.5) | Zhao et al. (2019) |
| Peptides (chicken) | Ribose | - | 180°C for 2 h (pH 6.3) | Zhou et al. (2019) |
| Peptides (smooth hound hydrolysates) | Sucrose | - | 90°C for 120 min | Abdelhedi et al. (2017) |
| Peptides (beef hydrolysates) | Xylose | - | 125°C for 2 h (pH 5.5) | Zou et al. (2019) |
| Peptides (chicken) | Xylose | - | 80°C–140°C for 30–120 min (pH 6.5) | Liu et al. (2015) |
| Powder (mussel) | Fructose, glucose, ribose, xylose | - | 100°C–140°C for 60–150 min | Xin et al. (2022) |
| Powder (oyster) | Galactose, glucose, xylose | - | 120°C for 30–150 min (pH 7.0-7.2) | Fu et al. (2023) |
| Protein (porcine plasma) | Fructose, galactose, glucose | - | 100°C for 1–5 h | Benjakul et al. (2005) |
| Amino compounds from multiple sources | | | | |
| Amino acid (Cys)+hydrolysates (bovine bone marrow) | Glucose, xylose | - | 110°C for 1 h | Xu et al. (2019) |
| Amino acid (Cys)+hydrolysates (HVP) | Glucose, xylose | Lard | 105°C for 1 h (pH 6) | Song et al. (2017) |
| Amino acid (Cys, Met)+ hydrolysates (bovine bone+HVP) | Glucose, xylose | Tallow | 110°C for 100 min (pH 5.5–8.0) | Chai et al. (2018) |
| Amino acid (Cys, Glu, Met, Pro)+hydrolysates (beef+HVP) | Glucose, xylose | Tallow | 120°C for 2 h (pH 6.5) | Song et al. (2012) |
| Amino acid (Cys, Glu, Met, Pro)+hydrolysates (beef+HVP) | Glucose, xylose | Tallow | 110°C for 2 h (pH 6.5) | Song et al. (2014) |
| Amino acid (β-Ala, Cys, Gly)+ hydrolysates (chicken breast) | Glucose, xylose | - | 105°C for 1 h (pH 6.5) | Xiao et al. (2015) |
| Amino acid (Cys)+hydrolysates (beef) | Xylose | - | 125°C for 2 h (pH 5.5) | Kang et al. (2019) |
| Amino acid (Cys)+hydrolysates (bovine bone) | Xylose | - | 110°C for 90 min (pH 7) | Song et al. (2016) |
| Amino acid (Cys)+hydrolysates (bovine bone) | Xylose | Tallow, phospholipid | 115°C for 2 h (pH 6.5) | Zheng et al. (2022) |
| Amino acid (Cys)+hydrolysates (bovine bone marrow) | Xylose | - | 120°C for 1 h | Begum et al. (2020) |
| Amino acid (Cys)+hydrolysates (chicken) | Xylose | - | 100°C for 2 h (pH 6.5) | Zhang et al. (2019) |
| Amino acid (Cys)+hydrolysates (chicken bone) | Xylose | - | 105°C for 90 min (pH 7) | Wang et al. (2016) |
| Amino acid (Cys)+hydrolysates (chicken bone extract) | Xylose | - | 105°C for 30–90 min (pH 7) | Sun et al. (2014) |
| Amino acid (Cys)+hydrolysates (flaxseed protein) | Xylose | Chicken fat | 120°C for 2 h (pH 7.5) | Wei et al. (2020) |
| Amino acid (Cys)+hydrolysates (peony seed meal protein) | Xylose | Chicken fat | 120°C for 2 h (pH 7.5) | Xia et al. (2021) |
| Amino acid (Cys)+peptide (beef) | Xylose | - | 140°C for 90 min (pH 4.8) | Xu et al. (2013) |