Influence of pyrolytic and aqueous-phase reactions on the mechanism of formation of maillard products

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 8, 2000, Pages 3549-3554

  Wnorowski, A ^a   Yaylayan, V A ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

2,3 butanedione; 2 me thyl 4,5 dihydro 3(2H) furanone; 3 hydroxy 2 butanone; 13C 2 glycine; Cyclotene; D 13C glucoses; Furans; Maillard reaction mechanism; Pyr roles; Trimethylpyrazine

Indexed keywords

2 BUTANONE; 2,3 BUTANEDIONE; ACETIC ACID; BENZILIC ACID; FURAN DERIVATIVE; PYRAZINE DERIVATIVE; PYRROLE DERIVATIVE; WATER;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL REACTION KINETICS; CHEMICAL STRUCTURE; CHEMISTRY; DECARBOXYLATION; GLYCATION; HEAT; HEATING; MODEL; MOLECULAR DYNAMICS; PYROLYSIS; REACTION ANALYSIS;

HEAT; MAILLARD REACTION; MODELS, CHEMICAL; WATER;

EID: 0033860125     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9913099     Document Type: Article

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