Formation of sulfur aroma compounds in reaction mixtures containing cysteine and three different forms of ribose

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 14, 2002, Pages 4080-4086

  Mottram, Donald S ^a   Nobrega, Ian C C ^a,b  

^a UNIVERSITY OF READING   (United Kingdom)

^b FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Aroma volatiles; Disulfides, phosphate buffer; Maillard reaction; Meat flavor; Thiols

Indexed keywords

BUFFER; CYSTEINE; DISULFIDE; FURAN DERIVATIVE; FURANONE DERIVATIVE; INOSINE PHOSPHATE; KETONE; PHOSPHATE; PHTHALIC ACID DERIVATIVE; RIBOSE; RIBOSE 5 PHOSPHATE; RIBOSE PHOSPHATE; RIBOSE-5-PHOSPHATE; SULFUR; THIOL DERIVATIVE; VOLATILE ORGANIC COMPOUND;

AROMA; ARTICLE; CHEMICAL REACTION; CHEMISTRY; DEPHOSPHORYLATION; FLAVOR; GAS CHROMATOGRAPHY; GLYCATION; HEAT; HEATING; MASS SPECTROMETRY; MEAT; MODEL; ODOR; PH; PHOSPHORYLATION; REACTION ANALYSIS; VOLATILIZATION;

CYSTEINE; HEAT; HYDROGEN-ION CONCENTRATION; INOSINE MONOPHOSPHATE; ODORS; PHOSPHORYLATION; RIBOSE; RIBOSEMONOPHOSPHATES; SULFUR; VOLATILIZATION;

EID: 0037014316     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0200826     Document Type: Article

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