Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1394-1401

  Yu, Xiangying ^a,b   Zhao, Mingyue ^b   Hu, Jun ^b   Zeng, Shitong ^b  

^a DALIAN INSTITUTE OF CHEMICAL PHYSICS   (China)

^b ZHENGZHOU TOBACCO RESEARCH INSTITUTE OF CNTC   (China)

Author keywords

DPPH radical scavenging activity; Factor analysis; Maillard reaction; Reaction media; Volatile compounds

Indexed keywords

ALIPHATIC COMPOUND; ANTIOXIDANT ACTIVITIES; CYCLOPENTENONES; ETHANOL MEDIUM; FURANONES; MAILLARD REACTION; PYRAZINES; RADICAL SCAVENGING ACTIVITY; REACTION MEDIA; VOLATILE COMPOUNDS; WATER-ETHANOL;

AMINO ACIDS; CHEMICAL REACTIONS; ETHANOL; FACTOR ANALYSIS; GLUCOSE; GLYCEROL; GLYCOSYLATION; MULTIVARIANT ANALYSIS;

VOLATILE ORGANIC COMPOUNDS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; ALIPHATIC COMPOUND; CARBOXYLIC ACID; CYCLOPENTENONE; FURAN DERIVATIVE; FURANONE DERIVATIVE; GLUCOSE; GLYCEROL; HISTIDINE; PHENOL; PHOSPHATE; PYRAZINE DERIVATIVE; PYRONE DERIVATIVE; TYROSINE; VOLATILE AGENT; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL REACTION; GAS CHROMATOGRAPHY; GLYCATION; HEATING; MASS SPECTROMETRY; WATER CONTENT;

EID: 84862815758     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.116     Document Type: Article

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