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Volumn 46, Issue 4, 1998, Pages 1518-1522

Volatile Compounds Generated in Serine-Monosaccharide Model Systems

Author keywords

Acetol; Aldehyde; Flavor; Furfuryl; Glucose; Maillard; Pyrazine; Ribose; Roasty; Serine; Volatile

Indexed keywords


EID: 0008483328     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970934f     Document Type: Article
Times cited : (15)

References (12)
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  • 2
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    • Model reactions on roast aroma formation. III. Mass spectrometric identification of pyrroles from the reaction of serine and threonine with sucrose under conditions of coffee roasting
    • Baltes, W.; Bochmann, G. Model reactions on roast aroma formation. III. Mass spectrometric identification of pyrroles from the reaction of serine and threonine with sucrose under conditions of coffee roasting. Z. Lebensm.-Unters. -Forsch. 1987b, 184, 478-484.
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  • 3
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    • Model reactions on roast aroma formation. IV. Mass spectrometric identification of pyrazines from the reaction of serine and threonine with sucrose under conditions of coffee roasting
    • Baltes, W.; Bochmann, G. Model reactions on roast aroma formation. IV. Mass spectrometric identification of pyrazines from the reaction of serine and threonine with sucrose under conditions of coffee roasting. Z. Lebensm.-Unters. -Forsch. 1987c, 184, 485-493.
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    • Baltes, W.1    Bochmann, G.2
  • 4
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    • Model reactions on roast aroma formation. V. Mass spectrometric identification of pyridines, oxazoles, and carbocyclic compounds from the reaction of serine and threonine with sucrose under conditions of coffee roasting
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  • 6
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  • 7
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    • Pyrazines in foods: An update
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  • 8
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    • Pyrazine update
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  • 9
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    • Preparation of 5-substituted 2,3-dimethylpyrazines from the reaction of 2,3-dimethyl-5,6-dihydropyrazine and aldehydes or ketones
    • Masuda, H.; Tanaka, M.; Akiyama, T.; Shibamoto, M. Preparation of 5-substituted 2,3-dimethylpyrazines from the reaction of 2,3-dimethyl-5,6-dihydropyrazine and aldehydes or ketones. J. Agric. Food Chem. 1980, 28, 244-246.
    • (1980) J. Agric. Food Chem. , vol.28 , pp. 244-246
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  • 10
    • 0004831096 scopus 로고
    • Model reactions on roast aroma formation. XI. Heating of serine with selected sugars and sugar degradation products in an autoclave
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  • 11
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    • Volatile compounds produced in Maillard reactions involving glycine, ribose and phospholipid
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  • 12
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    • Comparison of aroma extracts of heat-treated cereals
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    • Shen, G.1    Hosenney, R.C.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.