Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline/1,3-dihydroxyacetone model systems

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 18, 2004, Pages 5685-5693

  Adams, An ^a   Tehrani, Kourosch Abbaspour ^a,b   Keršiené, Milda ^a,c   De Kimpe, Norbert ^a  

^a GHENT UNIVERSITY   (Belgium)

^b VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^c KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

Author keywords

2,3 dihydro 1H pyrrolizine; 6 Acetyl 1,2,3,4 tetrahydropyridine; Bread flavor; Maillard flavor; Model reaction

Indexed keywords

5 ACETYL 6 HYDROXYMETHYL 2,3 DIHYDRO 1H PYRROLIZINE; 5 ACETYL 6 METHYL 2,3 DIHYDRO 1H PYRROLIZINE; 6 ACETYL 1,2,3,4 TETRAHYDROPYRIDINE; BISULFITE; DIHYDROXYACETONE; PROLINE; PYRIDINE DERIVATIVE; PYRROLIZINE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; BREAD; COLUMN CHROMATOGRAPHY; FLAVOR; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; POLYMERIZATION; REACTION TIME; REPRODUCIBILITY; SENSORY EVALUATION; TEMPERATURE;

EID: 4444369125     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0496088     Document Type: Article

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