The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 214-219

  Yu, Ai Nong ^a,b   Zhang, Ai Dong ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b HUBEI UNIVERSITY FOR NATIONALITIES   (China)

Author keywords

Ascorbic acid; Flavour; Maillard reaction; Serine; Threonine

Indexed keywords

ALDEHYDE; AMINO ACID; ASCORBIC ACID; FLAVORING AGENT; FURAN DERIVATIVE; PYRAZINE DERIVATIVE; SERINE; THREONINE; VOLATILE AGENT;

ACIDITY; AROMA; ARTICLE; CHEMICAL REACTION; FLAVOR; GAS CHROMATOGRAPHY; GLYCATION; MASS SPECTROMETRY; MODEL; PH; SOLID PHASE MICROEXTRACTION;

EID: 70349814249     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.026     Document Type: Article

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