In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the maillard reaction

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 17, 2004, Pages 5550-5558

  Stadler, Richard H ^a   Robert, Fabien ^a   Riediker, Sonja ^a   Varga, Natalia ^a   Davidek, Tomas ^a   Devaud, Stéphanie ^a   Goldmann, Till ^a   Hau, Jörg ^a   Blank, Imre ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

elimination; Acrylamide; Asparagine; Azomethine ylides; Decarboxylated Maillard intermediates; GC MS; LC MS MS; Maillard reaction; Mechanisms; NMR; Strecker degradation; Synthesis

Indexed keywords

1,2 DICARBONYL DERIVATIVE; ACRYLAMIDE; ALCOHOL DERIVATIVE; ASPARAGINE; AZOMETHINE YLIDE; NITROGEN; PROTON; REDUCING AGENT; SCHIFF BASE; SUGAR; VINYL DERIVATIVE;

AMADORI REARRANGEMENT; ARTICLE; ATOM; CHEMICAL REACTION; CHEMICAL STRUCTURE; DECARBOXYLATION; DEGRADATION; ELIMINATION REACTION; GLYCATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MOISTURE; NUCLEAR MAGNETIC RESONANCE; REACTION ANALYSIS; SYNTHESIS; THERMAL ANALYSIS;

ACETONE; ACRYLAMIDE; ALCOHOLS; ASPARAGINE; CHROMATOGRAPHY, LIQUID; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLYCOSIDES; MAGNETIC RESONANCE SPECTROSCOPY; MAILLARD REACTION;

EID: 4143143271     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0495486     Document Type: Article

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