Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation

Meat Science

Volumn 81, Issue 3, 2009, Pages 419-425

  Meinert, Lene ^a   Schäfer, Annette ^a   Bjergegaard, Charlotte ^b   Aaslyng, Margit D ^a   Bredie, Wender L P ^b  

^a DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Aroma volatiles; Flavour; Glucose; Glucose 6 phosphate; Maillard reaction; Mannose; Meat; Pork; Ribose; Ribose 5 phosphate

Indexed keywords

EID: 57149084241     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.08.018     Document Type: Article

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