Volatiles from the maillard reaction of L-ascorbic acid and L-alanine at different pHs

Food Science and Biotechnology

Volumn 18, Issue 6, 2009, Pages 1495-1499

  Yu, Ai Nong ^a   Deng, Qi Hui ^a  

^a HUBEI UNIVERSITY FOR NATIONALITIES   (China)

Author keywords

Alanine; Ascorbic acid; Flavor; Maillard reaction; Pyrazine

Indexed keywords

2-METHYLPYRAZINE; ACIDIC PH; ALANINE; ALKYLPYRAZINES; ASCORBIC ACIDS; BENZOFURANS; BENZOQUINONES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; L-ALANINE; L-ASCORBIC ACID; MAILLARD REACTION; PH VALUE; PYRAZINES; SOLID-PHASE MICROEXTRACTION; SPME-GC-MS;

ALDEHYDES; CHEMICAL REACTIONS; EXTRACTION; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; ORGANIC ACIDS; ORGANIC POLLUTANTS; PHENOLS;

AMINO ACIDS;

EID: 79954596930     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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