Thermal degradation studies of glucose/glycine melanoidins

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 14, 2002, Pages 4062-4068

  Tehrani, Kourosch Abbaspour ^a,b   Kersiene, Milda ^a,c   Adams, An ^a   Venskutonis, Rimantas ^c   De Kimpe, Norbert ^a  

^a GHENT UNIVERSITY   (Belgium)

^b VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^c KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

Author keywords

Degradation; Flavors; Glucose; Glycine; Maillard reaction; Melanoidins; Pyrolysis

Indexed keywords

CHEMICAL COMPOUND; FURAN DERIVATIVE; GLUCOSE; GLYCINE; MELANOIDIN POLYMERS; MELANOIDINE; POLYMER; PYRAZINE DERIVATIVE; PYRIDINE DERIVATIVE; PYRROLE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMISTRY; DEGRADATION; FLAVOR; HEAT; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; MOLECULAR WEIGHT; PYROLYSIS; REACTION ANALYSIS; STANDARD; TEMPERATURE SENSITIVITY; THERMAL ANALYSIS; VOLATILIZATION;

FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSE; GLYCINE; HEAT; MOLECULAR WEIGHT; POLYMERS; PYRAZINES; PYRROLES; VOLATILIZATION;

EID: 0037014310     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0116247     Document Type: Article

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