Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard flavor compounds

Chemical Reviews

Volumn 106, Issue 6, 2006, Pages 2299-2319

  Adams, An ^a   De Kimpe, Norbert ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMISTRY; FOOD PROCESSING; FOOD PRODUCTS; FOOD PRODUCTS PLANTS; STRUCTURE (COMPOSITION);

FLAVOR COMPOUNDS; FLAVOR PROPERTIES; FOOD INDUSTRY; MAILLARD FLAVOR COMPOUNDS;

FLAVORS;

2 ACETYL 1 PYRROLINE; 2 ACETYL 2 THIAZOLINE; 2-ACETYL-1-PYRROLINE; 2-ACETYL-2-THIAZOLINE; 5 ACETYL 2,3 DIHYDRO 4H THIAZINE; 5-ACETYL-2,3-DIHYDRO-4H-THIAZINE; 6 ACETYL 1,2,3,4 TETRAHYDROPYRIDINE; 6-ACETYL-1,2,3,4-TETRAHYDROPYRIDINE; FLAVORING AGENT; FOOD ADDITIVE; PYRIDINE DERIVATIVE; PYRROLE DERIVATIVE; THIAZINE DERIVATIVE; THIAZOLE DERIVATIVE;

CHEMISTRY; FOOD INDUSTRY; GLYCATION; REVIEW;

FLAVORING AGENTS; FOOD ADDITIVES; FOOD INDUSTRY; MAILLARD REACTION; PYRIDINES; PYRROLES; THIAZINES; THIAZOLES;

EID: 33745712703     PISSN: 00092665     EISSN: None     Source Type: Journal    
DOI: 10.1021/cr040097y     Document Type: Review

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