Aroma compounds generated from thermal reaction of l-ascorbic acid with l-cysteine

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 1060-1065

  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; Cysteine; Flavour; Maillard reaction; Meaty

Indexed keywords

ASCORBIC ACID; CYSTEINE; FLAVORING AGENT; PYRAZINE; SULFUR DERIVATIVE; THIAZOLE; THIENOTHIOPHENE; THIOPHENE; THIOPHENE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ACIDITY; ARTICLE; MASS FRAGMENTOGRAPHY; PH MEASUREMENT; SOLID PHASE MICROEXTRACTION; THERMAL ANALYSIS;

EID: 77949487131     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.01.049     Document Type: Article

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