Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid)

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 19, 2002, Pages 5394-5399

  Engel, Wolfgang ^a   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

2 Acetyl 2 thiazoline; 5 Acetyl 3,4 dihydro 2H 1,4 thiazine; Cysteamine; Fructose; N (2 mercaptoethyl) 1,3 thiazoline; Stable isotope dilution assay

Indexed keywords

1,3 THIAZOLIDINE 2 CARBOXYLIC ACID; AROMATIC COMPOUND; BUFFER; FRUCTOSE; FURANONE DERIVATIVE; ISOTHIAPROLINE; MERCAPTAMINE; PROLINE DERIVATIVE; SILICA GEL; THIAZINE DERIVATIVE; THIAZOLIDINE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT; WATER;

ARTICLE; CHEMICAL REACTION; GLYCATION; ISOTOPE DILUTION ASSAY; PH;

CYSTEAMINE; DEUTERIUM; FRUCTOSE; HEAT; HYDROGEN-ION CONCENTRATION; INDICATOR DILUTION TECHNIQUES; MAILLARD REACTION; MASS SPECTROMETRY; ODORS; OXIDATION-REDUCTION; WATER;

EID: 0037063424     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0203186     Document Type: Article

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