Chemical Conversion of α-Keto Acids in Relation to Flavor Formation in Fermented Foods

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 5, 2004, Pages 1263-1268

  Smit, Bart A ^a   Engels, Wim J M ^a   Alewijn, Martin ^b   Lommerse, Gijs T C A ^b   Kippersluijs, Erwin A H ^a   Wouters, Jan T M ^b   Smit, Gerrit ^a  

^a NIZO FOOD RESEARCH   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

2 methylpropanal; 2 oxo acids; Aroma formation; Cheese; Dairy; Flavor; Leucine; Keto acids

Indexed keywords

2 OXOACID; 2 OXOISOCAPROIC ACID; ALDEHYDE; ALDEHYDE 2 METHYLPROPANAL; CARBON; DIOXYLACTONE; FLAVORING AGENT; ISOBUTYRALDEHYDE; LACTONE; MANGANESE; OXALIC ACID; OXYGEN; PEROXIDE; PHENYLALANINE; PHENYLPYRUVIC ACID; UNCLASSIFIED DRUG;

ARTICLE; CHEESE; CHEESE RIPENING; CHEMICAL REACTION; CHEMICAL REACTION KINETICS; FERMENTATION; FOOD PROCESSING; ISOMERISM; REACTION ANALYSIS; TAUTOMERIC SHIFT;

EID: 1542376978     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035147z     Document Type: Article

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