Chemical markers for bitterness in wheat bread

Flavour and Fragrance Journal

Volumn 27, Issue 6, 2012, Pages 454-458

  Bin, Qing ^a   Jiang, Deshou ^a   Cho, In Hee ^a   Peterson, Devin G ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Bitter marker; Bitter taste; Maillard reaction; Whole wheat bread

Indexed keywords

BITTER COMPOUNDS; BITTER MARKER; BITTER TASTE; CHEMICAL MARKERS; CHEMICAL PROFILES; HIGH QUALITY; L-TRYPTOPHAN; MAILLARD; MAILLARD REACTION; PYRAN-4-ONE; WHOLE-WHEAT BREAD;

ALDEHYDES; AMINO ACIDS; CHEMICAL COMPOUNDS; METHANOL;

FOOD PRODUCTS;

2,3 DIHYDRO 3,5 DIHYDROXY 6 METHYL 4(H) PYRAN 4 ONE; 4 [2 FORMYL 5 (HYDROXYMETHYL) 1H PYRROL 1 YL]BUTANOIC ACID; 5 (HYDROXYMETHYL)FURFURAL; AMADORI REARRANGEMENT PRODUCT; TRYPTOPHAN; TRYPTOPHOL; UNCLASSIFIED DRUG;

ACCURACY; ARTICLE; BITTER TASTE; BREAD; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); CORRELATION ANALYSIS; FLAVOR; FOOD COMPOSITION; SENSORY ANALYSIS; WHEAT BREAD;

TRITICUM AESTIVUM;

EID: 84867725421     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.3124     Document Type: Article

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