Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acid.The flavor intensity of thermally processed 2‑threityl-thiazolidine-4-carboxylic acid (TTCA) was significantly improved to 1.56 times of that generated from MRPs, but its flavor profile was not as desirable as that of fresh MRPs.  This synergistic effect further enhanced the Strecker degradation of Cys as well as its thermal degradation and thereby promoted the formation of characteristic flavor substances including sulfur-containing compounds and pyrazines, and the total concentrations of TTCA reaction model reached 205.954 μg/L with additional Xyl at 140 °C. 
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