Formation of pyrazines in aqueous maltose/glucose/fructose-glutamine model systems upon heating at below 100°C

Food Science and Technology Research

Volumn 10, Issue 2, 2004, Pages 199-204

  Ito, Kenji ^a   Mori, Masataka ^a  

^a JAPAN TOBACCO INC   (Japan)

Author keywords

Glutamine; Non enzymatic browning reaction; pH dependency; Pyrazine; Solid phase extraction; Sugar

Indexed keywords

AMINO ACIDS; EXTRACTION; FRUCTOSE; GAS CHROMATOGRAPHY; GLUCOSE; HEATING; MALTOSE; MASS SPECTROMETERS; PH EFFECTS; REACTION KINETICS; SUGAR (SUCROSE); SYNTHESIS (CHEMICAL); TRACE ANALYSIS;

GLUTAMINE; NON-ENZYMATIC BROWNING REACTIONS; PH DEPENDENCY; PYRAZINE; SOLID-PHASE EXTRACTION;

BEVERAGES;

EID: 4043165799     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.10.199     Document Type: Article

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