Influence of the pH on the formation of pyrazine compounds by the Maillard reaction of L -ascorbic acid with acidic, basic and neutral amino acids

Asia-Pacific Journal of Chemical Engineering

Volumn 7, Issue 3, 2012, Pages 455-462

  Yu, Ai Nong ^a   Tan, Zhi Wei ^a   Shi, Bo An ^a  

^a HUBEI UNIVERSITY FOR NATIONALITIES   (China)

Author keywords

ascorbic acid; flavor; Maillard reaction; pyrazine

Indexed keywords

ACIDIC AMINO ACIDS; ASCORBIC ACIDS; CARBON SKELETON; L-ASCORBIC ACID; L-CYSTEINE; MAILLARD REACTION; MERCAPTO GROUPS; NITROGEN SOURCES; PYRAZINES;

CHEMICAL REACTIONS; FLAVORS; GLYCOSYLATION; KETONES;

AMINO ACIDS;

EID: 84862898892     PISSN: 19322135     EISSN: 19322143     Source Type: Journal    
DOI: 10.1002/apj.594     Document Type: Article

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