Formation of strecker aldehydes and pyrazines in a fried potato model system

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 3885-3892

  Martin, F L ^a   Ames, J M ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Aroma; Flavor; Model system; Potato chips; Potato crisps; Pyrazines; Strecker aldehydes

Indexed keywords

ALDEHYDE; ALDEHYDE DERIVATIVE; ASPARAGINE; FRUCTOSE; GLUCOSE; GLUTAMINE; ISOLEUCINE; ISOVALERALDEHYDE; LEUCINE; METHIONINE; PHENYLALANINE; PYRAZINE DERIVATIVE;

AMINO ACID COMPOSITION; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL MODEL; CHEMISTRY; COOKING; FLAVOR; FOOD HANDLING; MASS FRAGMENTOGRAPHY; NONHUMAN; ODOR; PHYTOCHEMISTRY; POTATO; TASTE; VOLATILIZATION;

ALDEHYDES; COOKERY; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MODELS, CHEMICAL; ODORS; PYRAZINES; SOLANUM TUBEROSUM; TASTE; VOLATILIZATION;

SOLANUM TUBEROSUM;

EID: 0034835129     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010310g     Document Type: Article

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