Glycerol, an underestimated flavor precursor in the maillard reaction

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 43, 2013, Pages 10225-10230

  Smarrito Menozzi, Candice ^a   Matthey Doret, Walter ^a   Devaud Goumoens, Stéphanie ^a   Viton, Florian ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

flavor precursor; glycerol; labeled reaction; Maillard reaction

Indexed keywords

FOOD INGREDIENTS; ISOTOPICALLY LABELED; LABELED REACTION; MAILLARD REACTION; MODEL SYSTEM; REDUCING SUGARS; ROLE OF SOLVENTS; TETRAHYDROPYRIDINES;

CHEMICAL REACTIONS; GLYCOSYLATION;

GLYCEROL;

CARBOHYDRATE; FLAVORING AGENT; GLYCEROL; PROLINE;

CHEMICAL MODEL; CHEMISTRY; CONFERENCE PAPER; GLYCATION;

CARBOHYDRATES; FLAVORING AGENTS; GLYCEROL; MAILLARD REACTION; MODELS, CHEMICAL; PROLINE;

EID: 84887078264     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3050044     Document Type: Conference Paper

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