Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber var. azul

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 4, 2002, Pages 806-812

  Mancilla Margalli, Norma A ^a   López, Mercedes G ^a  

^a DEPARTAMENTO DE INGENIERÍA GENÉTICA   (Mexico)

Author keywords

Agave tequilana; GC MS; Inulin; Maillard compounds; Tequila

Indexed keywords

2,3 DIHYDROXY 3,5 DIHYDRO 6 METHYL 4(H)PYRAN 4 ONE; 5 (HYDROXYMETHYL)FURFURAL; AGAVE TEQUILANA WEBER EXTRACT; ALDEHYDE; CARBOHYDRATE; FRUCTOSE; FURAN DERIVATIVE; FURFURAL; INULIN; METHYL 2 FUROATE; NITROGEN DERIVATIVE; PLANT EXTRACT; PYRAN DERIVATIVE; SUGAR; SULFUR DERIVATIVE; UNCLASSIFIED DRUG;

AGAVE; ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL COMPOSITION; CHEMISTRY; COLOR; CONCENTRATION PROCESS; COOKING; EXUDATE; FERMENTATION TECHNIQUE; FLAVOR; GLYCATION; HEAT; HYDROLYSIS; MASS FRAGMENTOGRAPHY; NONHUMAN; PH; PINE; THERMAL ANALYSIS; VOLATILIZATION;

AGAVE; AGAVE TEQUILANA;

AGAVE; ALDEHYDES; CARBOHYDRATES; COLOR; FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; HYDROGEN-ION CONCENTRATION; INULIN; MAILLARD REACTION; PYRANS; VOLATILIZATION;

EID: 0037070037     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0110295     Document Type: Article

References (29)

1. Antioxidative Maillard reaction products from reducing sugars and free amino acids in cooked ground pork patties
2. Base-catalyzed fructose degradation and its relation to non-enzymic browning
3. Analysis of furanone, pyranone, and new heterocyclic colored compounds from sugar-glycine model Maillard systems
4. Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems
5. Tequila aroma
6. Tequila production
7. Tequila. Charm analysis of blanco, reposado, and añejo tequilas
8. Flavor components generated from inulin
9. Maillard compounds from the thermal processing of Agave tequilana Weber var. azul
10. Colorimetric method for determination of sugars and related substances
11. Notes on sugar determination
12. A modified anthronesulfuric acid method for the determination of fructose in the presence of certain proteins
13. Xylose-lysine model systems: The effect of pH on the volatile reaction products
14. Mutagenicity of heated sugar-casein systems: Effect of the Maillard reaction
15. Degradation of oligosaccharides in nonenzymatic browning by formation of α-dicarbonyl compounds via a "peeling off" mechanism
16. Amadori-verbindungen als aromavorstufen in kakao
17. Autoxidation in xylose/lysine model systems
18. Characterization of tequila flavor by instrumental and sensory analysis
19. Quantitative model studies on the formation of aroma-active aldehydes and acids by Strecker-type reactions
20. Heterocyclic aroma compounds precursors
21. Identification of the most potent odorants in huitlacoche (Ustilago maydis) and austern pilzen (Pleurotus sp.) by aroma extract dilution analysis and static head-space samples
22. Effect of urea on volatile generation from Maillard reaction of cysteine and ribose
23. 13C]-D-fructose
24. Formation of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one from fructose and β-alanine under conditions used for baking
25. Volatile compounds generated in serine-monosaccharide model systems
26. Reduction of tetrazolium salt XTT by aminoreductone formed during the Maillard reaction of lactose
27. Characterization of key chromophores formed by nonenzymatic browning of hexoses and L-alanine by using the color activity concept
28. Antioxidative activities of heterocyclic compounds in brewed coffee
29. Hydroxyl scavening activity of glucose, fructose, and ribose-lysine model Maillard products