Use of GC-headspace and "electronic nose" for the detection of volatile compounds from glucose-glycine Maillard reaction

Food Control

Volumn 13, Issue 1, 2002, Pages 13-21

  Venskutonis, Rimantas P ^a   Vasiliauskaite, Rasa ^a   Galdikas, Algirdas ^b   Šetkus, Arunas ^b  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b CENTER FOR PHYSICAL SCIENCES AND TECHNOLOGY   (Lithuania)

Author keywords

[No Author keywords available]

Indexed keywords

FORMALDEHYDE; FURAN DERIVATIVE; FURFURAL; GLUCOSE; GLYCINE; VOLATILE AGENT;

ACIDITY; AROMA; ARTICLE; ELECTRONICS; FOOD ANALYSIS; FOOD CONTROL; GAS ANALYSIS; GAS CHROMATOGRAPHY; GLYCATION; MASS SPECTROMETRY; SIGNAL TRANSDUCTION; SOLID STATE; TECHNIQUE; THERMAL ANALYSIS;

EID: 0141492330     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(01)00045-7     Document Type: Article

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