Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 15, 2002, Pages 4244-4250

  Obretenov, Cvetan ^a   Demyttenaere, Jan ^b   Tehrani, Kourosch Abbaspour ^b,c   Adams, An ^b   Keršiene, Milda ^b   De Kimpe, Norbert ^b  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b GHENT UNIVERSITY   (Belgium)

^c VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

2 phenylethanol; Amino acids; Flavor release; Isoamyl acetate; Melanoidins; Retention capacity; Vitamin C

Indexed keywords

AMINO ACID; ASCORBIC ACID; FLAVORING AGENT; GLUCOSE; GLUTAMIC ACID; GLYCINE; ISOPENTYL ACETATE; LYSINE; MELANOIDIN POLYMERS; MELANOIDINE; PENTANOL; PHENETHYL ALCOHOL; POLYMER; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; DIALYSIS; FLAVOR; MODEL; MOLECULAR WEIGHT; SOLID PHASE MICROEXTRACTION; SOLUBILITY; SYNTHESIS;

AMINO ACIDS; ASCORBIC ACID; DIALYSIS; GLUCOSE; GLUTAMIC ACID; GLYCINE; LYSINE; MOLECULAR WEIGHT; PENTANOLS; POLYMERS; SOLUBILITY;

EID: 0037125098     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0200366     Document Type: Article

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