Mechanisms of alkylpyrazine formation in a potato model system containing added glycine

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 10, 2007, Pages 4087-4094

  Mei, Yin Low ^a   Parker, Jane K ^a   Mottram, Donald S ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

dicarbonyls; 2,3 butanedione; Acrylamide; Dihydropyrazines; Formaldehyde; Glycine; Potato; Pyrazines; Strecker aldehydes

Indexed keywords

ACRYLAMIDE DERIVATIVE; AMINO ACID; GLYCINE; ISOTOPE; PYRAZINE DERIVATIVE;

ALKYLATION; CHEMISTRY; CONFERENCE PAPER; HEAT; POTATO;

ACRYLAMIDES; ALKYLATION; AMINO ACIDS; GLYCINE; HEAT; ISOTOPES; PYRAZINES; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM;

EID: 34249874086     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070044s     Document Type: Conference Paper

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