Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine

LWT

Volumn 40, Issue 8, 2007, Pages 1309-1315

  Cerny, Christoph ^a  

^a Analysis and Perception Department   (Switzerland)

Author keywords

13C labelling; Cysteine; Maillard reaction; Mass spectrometry; Solid phase microextraction; Thiamine; Xylose

Indexed keywords

AMINO ACIDS; CARBON; FOOD PROCESSING; MASS SPECTROMETRY; MEATS; REACTION KINETICS; SULFUR COMPOUNDS; XYLOSE;

AROMA COMPOUNDS; MAILLARD REACTION; SOLID PHASE MICROEXTRACTION; THIAMINE;

AROMATIC COMPOUNDS;

EID: 34248549724     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.09.008     Document Type: Article

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