Key meat flavour compounds formation mechanism in a glutathione-xylose Maillard reaction

Food Chemistry

Volumn 131, Issue 1, 2012, Pages 280-285

  Wang, Ran ^a   Yang, Chao ^a   Song, Huanlu ^a  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

13C 5 Xylose; Formation mechanism; GC O MS; Glutathione; LC TOF MS; Meat flavour compounds

Indexed keywords

[13C 5] XYLOSE; FORMATION MECHANISM; GC-O-MS; GLUTATHIONES; LC-TOF-MS;

ALDEHYDES; AMINO ACIDS; CHEMICAL REACTIONS; FLAVOR COMPOUNDS; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; THIOPHENE;

GLYCOSYLATION;

CYSTEINE; FLAVORING AGENT; GLUTATHIONE; THIAMINE; VOLATILE AGENT; XYLOSE;

ARTICLE; CHEMICAL REACTION; CHEMICAL STRUCTURE; FLAVOR; GAS CHROMATOGRAPHY; GLYCATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETER; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; MEAT; MEAT INDUSTRY; OLFACTOMETRY;

EID: 80054045996     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.079     Document Type: Article

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