Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 45, 2012, Pages 11245-11252

  Moskowitz, Marlene R ^a,b   Bin, Qing ^a   Elias, Ryan J ^b   Peterson, Devin G ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

2 acetyl 1 pyrroline; aroma generation; bread; ferulic acid; Maillard reaction; refined; whole wheat

Indexed keywords

2-ACETYL-1-PYRROLINE; AROMA GENERATION; BREAD; FERULIC ACIDS; MAILLARD REACTION; REFINED; WHOLE WHEAT;

ETHANOL; FLAVOR COMPOUNDS; ISOTOPES;

FOOD PRODUCTS;

COUMARIC ACID; FERULIC ACID;

ARTICLE; BREAD; CHEMISTRY; COOKING; FLOUR; HUMAN; TASTE; WHEAT;

BREAD; COOKING; COUMARIC ACIDS; FLOUR; HUMANS; TASTE; TRITICUM;

TRITICUM AESTIVUM;

EID: 84869199200     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf303750y     Document Type: Article

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