Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids

Food Science and Biotechnology

Volumn 19, Issue 2, 2010, Pages 431-438

  Cho, In Hee ^a   Lee, Sarah ^a   Jun, Hae Roung ^a   Roh, Hoe Jin ^b   Kim, Young Suk ^a  

^a Ewha Womans University   (South Korea)

^b R and D Center   (South Korea)

Author keywords

Amino acid; D tagatose; Maillard reaction; Reducing sugar; Volatile Maillard reaction product (V MRP)

Indexed keywords

2-ACETYLFURAN; D-TAGATOSE; FURAN DERIVATIVES; HETEROCYCLIC COMPOUND; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; MODEL SYSTEM; PYRAZINES; REDUCING SUGAR; REDUCING SUGARS; TAGATOSE; THERMAL REACTIONS; VOLATILE MAILLARD REACTION PRODUCT (V-MRP);

FRUCTOSE; GLUCOSE; GLYCOSYLATION; ORGANIC POLLUTANTS; REACTION PRODUCTS; SULFUR; THIOPHENE;

AMINO ACIDS;

EID: 79955114096     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0061-7     Document Type: Article

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