Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 9, 2001, Pages 4315-4323

  Ames, Jennifer M ^a   Guy, Robin C E ^b   Kipping, Gary J ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b CAMPDEN BRI   (United Kingdom)

Author keywords

Extrusion cooking; Glucose pH; Glycine; Maillard reaction; Modeling; Temperature; Volatiles

Indexed keywords

FURAN DERIVATIVE; GLUCOSE; GLYCINE; KETONE DERIVATIVE; OXAZOLE DERIVATIVE; PYRAZINE DERIVATIVE; PYRIDINE DERIVATIVE; PYRROLE DERIVATIVE; SODIUM HYDROXIDE; STARCH; VOLATILE AGENT; WATER;

ARTICLE; COOKING; FLAVOR; FOOD PROCESSING; FREEZE DRYING; GAS CHROMATOGRAPHY; GLYCATION; HEATING; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; MODEL; MOISTURE; PH; TEMPERATURE; TEMPERATURE DEPENDENCE; VOLATILIZATION;

COOKERY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSE; GLYCINE; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; MODELS, CHEMICAL; STARCH; TEMPERATURE; VOLATILIZATION; WATER;

EID: 0034836499     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010198m     Document Type: Article

References (4)

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