Automated solid-phase microextraction-gas chromatography-mass selective detection investigations of carbonyl-amine reaction pathways

Journal of Chromatographic Science

Volumn 37, Issue 9, 1999, Pages 323-329

  Coleman III, W M ^a  

^a R J REYNOLDS TOBACCO COMPANY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000762332     PISSN: 00219665     EISSN: None     Source Type: Journal    
DOI: 10.1093/chromsci/37.9.323     Document Type: Article

References (14)

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4. T.M. Reynolds. Chemistry of non-enzymatic browning, II. Adv. Food Res. 14: 167-283 (1965).
5. T.M. Reynolds. Non-enzymatic browning sugar-amine interrelation. In Symposium on Foods: Carbohydrates and Their Role, Schultz, Cain, and Wrolstad, Eds. Avi Publishing, Westport, CN.
6. G. Lu. Generation of Flavor Compounds by the Reaction of 2-Deoxyglucose with the Selected Amino Acids. Ph.D. dissertation, Rutgers University, October 1996.
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8. R.J. Clarke. The flavor of coffee. Develop. Food Sci. 3B: Food Flavors, Part B, 1 (1988).
9. W.M. Coleman, III. Automated purge and trap gas chromatography analysis of headspace volatiles from natural products. J. Chromatogr. Sci. 30: 159-63 (1992).
10. W.M. Coleman, III, J.L. White, and T.A. Perfetti. A hyphenated GC-based quantitative analysis of volatile materials from natural products. J. Chromatogr. Sci. 32: 323-27 (1994).
11. W.M. Coleman, III, J.L. White, and T.A. Perfetti. Characteristics of heat-treated aqueous extracts of peanuts and cashews. J. Agric. Food Chem. 42: 190-94 (1994).
12. W.M. Coleman, III, J.L. White, and T.A. Perfetti. Investigation of a unique commonality from a wide range of natural materials as viewed from the Maillard reaction perspective. J. Sci. Food Agric. 70: 405 (1996).
13. M.M. Leahy. The Effects of pH, Types of Sugars, Amino Acids and Water Activity on the Kinetics of the Formation of Alkyl Pyrazines. Ph.D. dissertation, University of Minnesota, 1985.
14. T.A. Rohan and T. Steward. The precursors of chocolate aroma: changes in the free amino acids during roasting cocoa beans. J. Food Sci. 31: 202-205 (1966).