New insights into the formation of aroma-active strecker aldehydes from 3-oxazolines as transient intermediates

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 25, 2012, Pages 6312-6322

  Granvogl, Michael ^a   Beksan, Ersan ^b   Schieberle, Peter ^a,b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

5 methyl 3 oxazolines; aroma precursors; aroma release; PTR MS; Strecker aldehydes

Indexed keywords

5-METHYL-3-OXAZOLINES; AROMA ACTIVES; AROMA PRECURSORS; AROMA RELEASE; CHEMICAL IONIZATION MODES; DARK CHOCOLATE; ELECTRON IMPACT MODE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMAN SALIVA; OXAZOLINES; PH VALUE; PHENYLACETALDEHYDE; PTR-MS; STABLE ISOTOPE DILUTION ASSAY; TRANSIENT INTERMEDIATE;

ALDEHYDES; BEVERAGES; CHARGE TRANSFER; GAS CHROMATOGRAPHY; HYDROLYSIS; IMPACT IONIZATION; ISOTOPES; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ORGANIC POLYMERS;

NITROGEN COMPOUNDS;

ALDEHYDE; OXAZOLE DERIVATIVE;

ARTICLE; CACAO; CHEMICAL STRUCTURE; CHEMISTRY;

ALDEHYDES; CACAO; MOLECULAR STRUCTURE; OXAZOLES;

THEOBROMA CACAO;

EID: 84862857072     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301489j     Document Type: Article

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