Effects of olive, canola, and sunflower oils on the formation of volatiles from the maillard reaction of lysine with xylose and glucose

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 1, 2001, Pages 439-445

  Negroni, Monica ^a   D'Agostina, Alessandra ^a   Arnoldi, Anna ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Canola oil; Glucose lysine; Maillard reaction; Olive oil; Pyrazines; Sunflower oil; Xylose lysine

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; BUTYLCRESOL; CANOLA OIL; FATTY ACID; GLUCOSE; LYSINE; MONOUNSATURATED FATTY ACID; OLIVE OIL; POLYUNSATURATED FATTY ACID; PYRAZINE; PYRAZINE DERIVATIVE; ROSMARINUS OFFICINALIS EXTRACT; SUNFLOWER OIL; VEGETABLE OIL; VOLATILE AGENT; XYLOSE;

ARTICLE; CHEMICAL COMPOSITION; CHEMICAL REACTION; EXTRACTION; FOOD PROCESSING; GLYCATION; LIPID PEROXIDATION; OXIDATION REDUCTION REACTION; REACTION ANALYSIS; STRUCTURE ANALYSIS; VOLATILIZATION;

FATTY ACIDS; FATTY ACIDS, MONOUNSATURATED; GLUCOSE; LYSINE; MAILLARD REACTION; OXIDATION-REDUCTION; PLANT OILS; PYRAZINES; VOLATILIZATION; XYLOSE;

BRASSICA NAPUS VAR. NAPUS; HELIANTHUS; ROSMARINUS OFFICINALIS;

EID: 0035132975     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0003653     Document Type: Article

References (5)

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