Investigation of the reaction between 4-hydroxy-5-methyl-3(2H)-furanone and cysteine or hydrogen sulfide at pH 4.5

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 4, 1999, Pages 1626-1634

  Whitfield, Frank B ^a   Mottram, Donald S ^b  

^a CSIRO   (Australia)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Amino acids; Aroma; Maillard reaction; Mercaptoketones; Pentoses; Volatiles

Indexed keywords

4 HYDROXY 5 METHYL 3(2H) FURANONE; 4-HYDROXY-5-METHYL-3(2H)-FURANONE; AMINO ACID; CYSTEINE; FURAN DERIVATIVE; FURANONE DERIVATIVE; HYDROGEN SULFIDE; KETONE; PENTOSE; SULFUR DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CHEMICAL REACTION; CHEMISTRY; FLAVOR; FOOD ANALYSIS; FOOD PROCESSING; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; MODEL; PH; REACTION ANALYSIS; VOLATILIZATION;

CYSTEINE; FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN SULFIDE; HYDROGEN-ION CONCENTRATION; MODELS, CHEMICAL; VOLATILIZATION;

EID: 0032965153     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980980v     Document Type: Article

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