Comparison of volatile generation in serine/threonine/glutamine- ribose/glucose/fructose model systems

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 643-647

  Chen, Jianhong ^a   Ho, Chi Tang ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Flavor; Fructose; Glucose; Glutamine; Maillard reaction; Ribose; Serine; Threonine

Indexed keywords

FLAVORING AGENT; FRUCTOSE; GLUCOSE; GLUTAMINE; MONOSACCHARIDE; PYRAZINE DERIVATIVE; RIBOSE; SERINE; THREONINE;

AMINO ACID ANALYSIS; AMINO ACID COMPOSITION; AMINO ACID SUBSTITUTION; ARTICLE; CHEMICAL REACTION; CHEMISTRY; COMPARATIVE STUDY; MASS FRAGMENTOGRAPHY; PH; PYROLYSIS; VOLATILIZATION;

FRUCTOSE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSE; GLUTAMINE; RIBOSE; SERINE; THREONINE; VOLATILIZATION;

EID: 0032967593     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980771a     Document Type: Article

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