High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model system

Ultrasonics Sonochemistry

Volumn 26, Issue , 2015, Pages 399-407

  Ong, Olivia X H ^a   Seow, Yi Xin ^a   Ong, Peter K C ^a   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Cysteine xylose; Degassing; Flavor production; High intensity ultrasound; Maillard reaction

Indexed keywords

AMINO ACIDS; CHEMICAL REACTIONS; DEGASSING; GAS CHROMATOGRAPHY; GLYCOSYLATION; MASS SPECTROMETRY; SULFUR COMPOUNDS; ULTRASONICS;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HIGH INTENSITY ULTRASOUNDS; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; RESPONSE SURFACE METHODOLOGY; ULTRASONIC DEGASSING; ULTRASOUND INTENSITY; VOLATILE FLAVOR COMPOUNDS;

FLAVOR COMPOUNDS;

CYSTEINE; FLAVORING AGENT; PYRAZINE DERIVATIVE; TETRAMETHYLPYRAZINE; THIOPHENE DERIVATIVE; XYLOSE;

CHEMISTRY; GLYCATION; HEAT; PH; ULTRASOUND;

CYSTEINE; FLAVORING AGENTS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; PYRAZINES; THIOPHENES; ULTRASONIC WAVES; XYLOSE;

EID: 84939978188     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2015.01.001     Document Type: Article

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