Generation of acetoin and its derivatives in foods

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 28, 2014, Pages 6487-6497

  Xiao, Zijun ^a   Lu, Jian R ^b  

^a CHINA UNIVERSITY OF PETROLEUM   (China)

^b UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

acetoin; derivatives; flavouring agent; food additive; key enzymes; spontaneous reactions

Indexed keywords

DERIVATIVES; FOOD ADDITIVES; GAS CHROMATOGRAPHY; ENZYMES; MASS SPECTROMETRY; PLANTS (BOTANY);

ACETOIN; BIOLOGICAL SYNTHESIS; DETERMINATION METHODS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; KEY ENZYMES; PHYSIOLOGICAL ROLES; SPONTANEOUS REACTIONS; VOLATILE COMPOUNDS;

PLANTS (BOTANY); GAS CHROMATOGRAPHY;

ANIMALIA; EMBRYOPHYTA; HEXAPODA;

ACETOIN; FLAVORING AGENT;

ANIMAL; BACTERIA; FERMENTATION; FOOD ANALYSIS; MASS FRAGMENTOGRAPHY; METABOLISM; SYNTHESIS;

ACETOIN; ANIMALS; BACTERIA; FERMENTATION; FLAVORING AGENTS; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY;

EID: 84904438305     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5013902     Document Type: Review

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