Impact of the N-terminal amino acid on the formation of pyrazines from peptides in maillard model systems

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 18, 2012, Pages 4697-4708

  Van Lancker, Fien ^a   Adams, An ^a   De Kimpe, Norbert ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

flavor; Maillard; model reactions; peptides; pyrazines; SBSE

Indexed keywords

DI-PEPTIDES; DIFFERENT MECHANISMS; FREE AMINO ACIDS; GLYOXAL; MAILLARD; MAILLARD REACTION; METHYLGLYOXAL; MODEL REACTIONS; MODEL SYSTEM; N-TERMINALS; PYRAZINES; SBSE; TRI-PEPTIDES;

CARBOHYDRATES; FLAVORS; GLUCOSE; PEPTIDES;

AMINO ACIDS;

AMINO ACID; GLUCOSE; GLYOXAL; OLIGOPEPTIDE; PYRAZINE DERIVATIVE;

CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; CONFERENCE PAPER; FOOD HANDLING; GLYCATION; TASTE;

AMINO ACIDS; FOOD TECHNOLOGY; GLUCOSE; GLYOXAL; MAILLARD REACTION; MODELS, CHEMICAL; OLIGOPEPTIDES; PYRAZINES; TASTE;

EID: 84861022046     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301315b     Document Type: Conference Paper

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