Influence of water on the generation of strecker aldehydes from dry processed foods

European Food Research and Technology

Volumn 230, Issue 3, 2010, Pages 375-381

  Buhr, Katja ^a   Pammer, Christina ^a   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Aroma release; Cereals; Chocolate; Cocoa; Stable isotope dilution analysis; Strecker aldehydes

Indexed keywords

ALDEHYDES; CHEMICAL CONTAMINATION; COCOA; DISTILLATION; ENZYMES; ODORS; PROCESSED FOODS; SOLVENT EXTRACTION; WATER TREATMENT;

AROMA RELEASE; CEREALS; CHOCOLATE; STABLE ISOTOPE DILUTION; STRECKER ALDEHYDES;

LEAD REMOVAL (WATER TREATMENT);

THEOBROMA CACAO;

EID: 72749087727     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1169-y     Document Type: Article

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