Intermediate role of α-keto acids in the formation of Strecker aldehydes

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1140-1146

  Hidalgo, Francisco J ^a   Delgado, Rosa M ^a   Zamora, Rosario ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Amino acid degradation; Amino acid formation; Carbonyl amine reactions; Flavours; Maillard reaction; Strecker aldehydes; Keto acids

Indexed keywords

ALDEHYDES; CARBON; CARBON DIOXIDE; CARBONYL COMPOUNDS; LIPIDS; NITROGEN COMPOUNDS;

AMINO ACID DEGRADATIONS; CARBONYL-AMINE REACTIONS; FLAVOURS; KETO ACIDS; MAILLARD REACTION; STRECKER ALDEHYDES;

AMINO ACIDS;

2 OXOACID; 3 CHLOROPERBENZOIC ACID; ALDEHYDE; BORATE SODIUM; CARBON DIOXIDE; CARBONYL DERIVATIVE; GLYCINE; GLYOXYLIC ACID; IMINE; PHENYLALANINE; SODIUM DIHYDROGEN PHOSPHATE;

AMINO ACID ANALYSIS; ARTICLE; BIOLOGICAL MONITORING; EPOXIDATION; LIPID OXIDATION; LIQUID CHROMATOGRAPHY; OXIDATION; PH; PROTEIN DEGRADATION; PROTEIN FUNCTION; STRECKER SYNTHESIS;

EID: 84878404236     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.068     Document Type: Article

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