Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 5, 2010, Pages 3116-3124

  Lee, Sang Mi ^a   Jo, Ye Jin ^a   Kim, Young Suk ^a  

^a Ewha Womans University   (South Korea)

Author keywords

3 methylthiophene 2 carbaldehyde; 5 methylthiophene 2 carbaldehyde; Aroma active compounds; Carbohydrate module labeling; Glutathione

Indexed keywords

FRUCTOSE; GLUCOSE; GLUTATHIONE;

ARTICLE; CHEMISTRY; GLYCATION; MASS FRAGMENTOGRAPHY; OXIDATION REDUCTION REACTION;

FRUCTOSE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSE; GLUTATHIONE; MAILLARD REACTION; OXIDATION-REDUCTION;

EID: 77949357490     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf9043327     Document Type: Article

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