메뉴 건너뛰기
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung
Volumn 207, Issue 3, 1998, Pages 229-236
Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions
Author keywords

(Z) 2 propenyl 3,5 dimethylpyrazine; Aroma extract dilution analysis; Cysteine; Flavour; Maillard reaction
Indexed keywords

EID: 12344251141     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (31)
References (35)
  • 2
    • 33749113195 scopus 로고    scopus 로고
    • (1960) Flavouring substance. UK Patent no. 836694
    • Morton ID, Akroyd P, May CG (1960) Flavouring substance. UK Patent no. 836694
    • Morton, I.D.1    Akroyd, P.2    May, C.G.3
  • 5
    • 0042073031 scopus 로고    scopus 로고
    • Identification of the key odorants in processed ribose/cysteine Maillard mixtures by instrumental analysis and sensory studies
    • Taylor AJ, Mottram DS, (eds) The Royal Society of Chemistry, Cambridge
    • Schieberle, P, Hofmann T (1997) Identification of the key odorants in processed ribose/cysteine Maillard mixtures by instrumental analysis and sensory studies. In: Taylor AJ, Mottram DS, (eds) Flavour science, recent developments. The Royal Society of Chemistry, Cambridge, pp 175-181
    • (1997) Flavour Science, Recent Developments , pp. 175-181
    • Schieberle, P.1    Hofmann, T.2
  • 6
    • 0001533241 scopus 로고
    • The variety of odors produced in Maillard model systems and how they are influenced by the reaction conditions
    • Waller GR, Feather MS (eds) The Maillard reaction in foods and nutrition, American Chemical Society, Washington DC
    • Lane MJ, Nursten HE (1983) The variety of odors produced in Maillard model systems and how they are influenced by the reaction conditions. In: Waller GR, Feather MS (eds) The Maillard reaction in foods and nutrition, ACS Symposium Series 215. American Chemical Society, Washington DC, pp 141-158
    • (1983) ACS Symposium Series , vol.215 , pp. 141-158
    • Lane, M.J.1    Nursten, H.E.2
  • 14
    • 0542392105 scopus 로고
    • The formation of novel thiols and disulfides in model systems containing 4-hydroxy-5-methyl-3(2H)-furanone
    • Schreier P, Winterhalter P (eds) Allured, Carol Stream, Ill.
    • Whitfield FB, Mottram DS, Shaw KJ (1993) The formation of novel thiols and disulfides in model systems containing 4-hydroxy-5-methyl-3(2H)-furanone. In: Schreier P, Winterhalter P (eds) Progress in flavour precursor studies. Allured, Carol Stream, Ill., pp 395-400
    • (1993) Progress in Flavour Precursor Studies , pp. 395-400
    • Whitfield, F.B.1    Mottram, D.S.2    Shaw, K.J.3
  • 20
    • 0345018315 scopus 로고
    • The effect of pH on the formation of aroma volatiles in meat-like Maillard systems
    • Bessie'r Y, Thomas AF (eds) Wiley, Chichester
    • Mottram DS, Leseigneur A (1987) The effect of pH on the formation of aroma volatiles in meat-like Maillard systems. In: Bessie'r Y, Thomas AF (eds) Flavour science and technology. Wiley, Chichester, pp 121-124
    • (1987) Flavour Science and Technology , pp. 121-124
    • Mottram, D.S.1    Leseigneur, A.2
  • 33
    • 0001940290 scopus 로고
    • Studies on the formation of odorants contributing to meat flavors
    • Schreier P, Winterhalter P (eds) Allured, Carol Stream, Ill.
    • Grosch W, Zeiler-Hilgart G, Cerny C, Guth H (1993) Studies on the formation of odorants contributing to meat flavors. In: Schreier P, Winterhalter P (eds) Progress in flavour precursor studies. Allured, Carol Stream, Ill., pp 329-342
    • (1993) Progress in Flavour Precursor Studies , pp. 329-342
    • Grosch, W.1    Zeiler-Hilgart, G.2    Cerny, C.3    Guth, H.4

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.