Characterization of a new maillard type reaction product generated by heating 1-deoxymaltulosyl-glycine in the presence of cysteine

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 14, 2006, Pages 5127-5131

  Ota, Masafumi ^a   Kohmura, Masanori ^a   Kawaguchi, Hirokazu ^a  

^a AJINOMOTO CO INC   (Japan)

Author keywords

1 deoxyosone; Acetylfuran; Amadori compound; Cysteine; Flavor; Isomaltol; Maillard reaction; Maltose

Indexed keywords

1 DEOXYMALTULOSYL GLYCINE; 1-DEOXYMALTULOSYL-GLYCINE; CYSTEINE; DRUG DERIVATIVE; GLYCINE;

ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; GLYCATION; HEAT; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SOLUTION AND SOLUBILITY; VOLATILIZATION;

CYSTEINE; GLYCINE; HEAT; MAGNETIC RESONANCE SPECTROSCOPY; MAILLARD REACTION; MASS SPECTROMETRY; SOLUTIONS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; VOLATILIZATION;

THIA;

EID: 33746483938     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060296d     Document Type: Article

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