Mechanism of formation of sulphur aroma compounds from l-ascorbic acid and l-cysteine during the Maillard reaction

Food Chemistry

Volumn 132, Issue 3, 2012, Pages 1316-1323

  Yu, Ai Nong ^a   Tan, Zhi Wei ^a   Wang, Fa Song ^a  

^a HUBEI UNIVERSITY FOR NATIONALITIES   (China)

Author keywords

Ascorbic acid; Cysteine; Headspace SPME; Maillard reaction; Sulphur compound

Indexed keywords

AROMA COMPOUNDS; ASCORBIC ACIDS; CYSTEINE; DEGRADATION PRODUCTS; HEADSPACE SPME; L-ASCORBIC ACID; L-CYSTEINE; MAILLARD REACTION; MECHANISM OF FORMATION; PHOSPHATE-BUFFERED SOLUTIONS; REACTION PATHWAYS;

ACETALDEHYDE; AMINO ACIDS; DEGRADATION; GLYCOSYLATION; KETONES; SULFUR COMPOUNDS; THIOPHENE;

SULFUR;

2,3 BUTANEDIONE; ACETALDEHYDE; ALICYCLIC COMPOUND; AMMONIA; ASCORBIC ACID; CYSTEINE; FORMALDEHYDE; HYDROGEN SULFIDE; METHYLGLYOXAL; PHOSPHATE; SULFUR; THIAZOLE; THIOPHENE;

ARTICLE; DEGRADATION; GLYCATION; MASS FRAGMENTOGRAPHY; PH; SOLID PHASE MICROEXTRACTION;

EID: 84856231913     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.111     Document Type: Article

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