Characterization and the possible formation fechanism of 2-acetyl-1-pyrroline in aromatic vegetable soybean (Glycine max L.)

Journal of Food Science

Volumn 74, Issue 5, 2009, Pages

  Wu, Mei Li ^a   Chou, Kuo Lung ^b   Wu, Chi Ruei ^a   Chen, Jian Kai ^a   Huang, Tzou Chi ^a  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b FISHERIES RESEARCH INSTITUTE   (Taiwan)

Author keywords

1 pyrroline 5 carboxylate; 2 acetyl 1 pyrroline; Aromatic vegetable soybean; Methylglyoxal; Popcorn like aroma

Indexed keywords

2 ACETYL 1 PYRROLINE; 2-ACETYL-1-PYRROLINE; METHYLGLYOXAL; PYRROLE DERIVATIVE;

ARTICLE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MASS FRAGMENTOGRAPHY; METABOLISM; ODOR; PHYSIOLOGY; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; SOYBEAN;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; PYRROLES; PYRUVALDEHYDE; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; SMELL; SOYBEANS;

GLYCINE MAX;

EID: 65849346445     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01166.x     Document Type: Article

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