Formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone through maillard reaction based on pentose sugars

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 2, 1996, Pages 531-536

  Blank, Imre ^a   Fay, Laurent B ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

4 hydroxy 2(or 5) ethyl 5(or 2) methyl 3(2H) furanone; 4 hydroxy 2,5 dimethyl 3(2H) furanone; GC MS MS; Maillard reaction; Pentose model system

Indexed keywords

EID: 0000066439     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950439o     Document Type: Article

References (36)

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