Comparison of Key Odorants Generated by Thermal Treatment of Commercial and Self-Prepared Yeast Extracts: Influence of the Amino Acid Composition on Odorant Formation

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 4, 1997, Pages 1338-1344

  Münch, Petra ^a   Hofmann, Thomas ^a   Schieberle, Peter ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

2 acetyl 1 pyrroline; 2 furanmethanethiol; Amino acid concentration; Baker's yeast; Flavor formation; Yeast autolysate; Yeast extract

Indexed keywords

EID: 0642270783     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960658p     Document Type: Review

References (23)

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