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Volumn 7, Issue 6, 2016, Pages 2574-2581
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Effects of odor generated from the glycine/glucose Maillard reaction on human mood and brainwaves
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a
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Author keywords
[No Author keywords available]
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Indexed keywords
AMINO ACIDS;
CHEMICAL REACTIONS;
GLYCOSYLATION;
ODORS;
ALPHA BRAINWAVE;
AROMA EXTRACT DILUTION ANALYSIS;
EQUI-MOLAR SOLUTION;
HIGH PH VALUE;
HIGHER YIELD;
MAILLARD REACTION;
MODEL SOLUTION;
POTENT ODORANTS;
PH EFFECTS;
2,3-DIMETHYLPYRAZINE;
FRAGRANCE;
FURAN DERIVATIVE;
FURANEOL;
GLUCOSE;
GLYCINE;
PYRAZINE DERIVATIVE;
VOLATILE ORGANIC COMPOUND;
ADULT;
AFFECT;
BIOLOGICAL MODEL;
CHEMISTRY;
ELECTROENCEPHALOGRAM;
EVALUATION STUDY;
FEMALE;
GLYCATION;
HUMAN;
MALE;
PH;
PHYSIOLOGY;
PILOT STUDY;
SMELLING;
TASTE;
TEMPERATURE;
YOUNG ADULT;
ADULT;
AFFECT;
BRAIN WAVES;
EVALUATION STUDIES AS TOPIC;
FEMALE;
FURANS;
GLUCOSE;
GLYCINE;
HUMANS;
HYDROGEN-ION CONCENTRATION;
MAILLARD REACTION;
MALE;
MODELS, BIOLOGICAL;
ODORANTS;
OLFACTORY PERCEPTION;
PILOT PROJECTS;
PYRAZINES;
TASTE;
TEMPERATURE;
VOLATILE ORGANIC COMPOUNDS;
YOUNG ADULT;
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EID: 84975484298
PISSN: 20426496
EISSN: 2042650X
Source Type: Journal
DOI: 10.1039/c5fo01546d Document Type: Article |
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Times cited : (17)
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References (27)
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