Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 22, 2015, Pages 5364-5372

  Scalone, Gustavo Luis Leonardo ^a   Cucu, Tatiana ^a   De Kimpe, Norbert ^a   De Meulenaer, Bruno ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

flavor; fractions; HS SPME GC MS; Maillard; model reactions; peptides; pyrazines

Indexed keywords

AMINO ACIDS; CHEMICAL REACTIONS; FLAVORS; GAS CHROMATOGRAPHY; GLYCOSYLATION; HYDROLYSIS; PEPTIDES;

FRACTIONS; HS-SPME-GC; MAILLARD; MODEL REACTIONS; PYRAZINES;

PROTEINS;

AMINO ACID; OLIGOPEPTIDE; PEPTIDE; PYRAZINE DERIVATIVE; WHEY PROTEIN;

BIOLOGICAL MODEL; CHEMISTRY; GLYCATION;

AMINO ACIDS; MAILLARD REACTION; MODELS, BIOLOGICAL; OLIGOPEPTIDES; PEPTIDES; PYRAZINES; WHEY PROTEINS;

EID: 84935869579     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b01129     Document Type: Article

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