Investigation of reactive α-dicarbonyl compounds generated from the maillard reactions of L -Methionine with reducing sugars via their stable quinoxaline derivatives

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 14, 2010, Pages 8293-8299

  Pfeifer, Yvonne V ^a   Kroh, Lothar W ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

1,4 dideoxypentodiulose; aroma; L Methioninemethional; Maillard reaction; R dicarbonyl compounds

Indexed keywords

CARBOHYDRATE; METHIONINE; QUINOXALINE DERIVATIVE;

ARTICLE; CHEMISTRY; GLYCATION; OXIDATION REDUCTION REACTION; PH;

CARBOHYDRATES; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; METHIONINE; OXIDATION-REDUCTION; QUINOXALINES;

EID: 77954881171     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1008988     Document Type: Article

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