Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1078-1086

  Cerny, Christoph ^a   Guntz Dubini, Renée ^a  

^a Email:   (Switzerland)

Author keywords

2 Furfurylthiol; 2 Methyl 3 furanthiol; Cysteine; Cysteine S conjugate; Furfuryl alcohol; Maillard reaction; Xylose

Indexed keywords

CHEMICAL REACTIONS; ENZYMES; FAST FOURIER TRANSFORMS; GLYCOSYLATION; ODORS; SOLUTIONS; XYLOSE;

2-FURFURYLTHIOL; 2-METHYL-3-FURANTHIOL; CYSTEINE; CYSTEINE-S CONJUGATE; FURFURYL ALCOHOL; MAILLARD REACTION;

AMINO ACIDS;

CYSTEINE; CYSTEINE CONJUGATE; FURFURYL ALCOHOL; XYLOSE;

AQUEOUS SOLUTION; ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; CHEMICAL STRUCTURE; GLYCATION; ION EXCHANGE CHROMATOGRAPHY; MOLECULAR WEIGHT; REVERSED PHASE LIQUID CHROMATOGRAPHY; SWEET PEPPER; SYNTHESIS;

ALLIUM CEPA; ALLIUM SATIVUM; HUMULUS; PASSIFLORA EDULIS; VITACEAE;

EID: 84878308717     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.043     Document Type: Article

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