The aroma side of the Maillard reaction

Annals of the New York Academy of Sciences

Volumn 1126, Issue , 2008, Pages 66-71

  Cerny, Christoph ^a,b  

^a Firmenich Corporate R and D Division   (Switzerland)

^b Email:   (Switzerland)

Author keywords

Amadori compound; Aroma; CAMOLA; Deoxyosone; Formation pathway; Intermediates; Labeled precursors

Indexed keywords

4 HYDROXY 5 METHYL 3(2H)FURANONE; AMADORI REARRANGEMENT COMPOUND; CHEMICAL AGENT; CYSTEINE; DEOXYOSONE; FLAVORING AGENT; FURANONE DERIVATIVE; GLYCEROL; PYRAZINE; THIAMINE; XYLOSE;

AROMA; CHEMICAL REACTION KINETICS; CONFERENCE PAPER; FLAVOR; FOOD; GLYCATION; ODOR; SMELLING;

EID: 42549108999     PISSN: 00778923     EISSN: 17496632     Source Type: Book Series    
DOI: 10.1196/annals.1433.011     Document Type: Conference Paper

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