Model reactions on roast aroma formation. XIII. The formation of some uncommon N-heterocyclic compounds and furans after roasting of tryptophan with reducing sugars and sugar degradation products-Reference-Cited by-同舟云学术

Model reactions on roast aroma formation. XIII. The formation of some uncommon N-heterocyclic compounds and furans after roasting of tryptophan with reducing sugars and sugar degradation products

Published:1993-01 Issue:4 Volume:46 Page:343-349
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Baltes Werner,Knoch Eberhard

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Roast aroma formation. The role of amino acids during the Maillard reaction;Baltes,1990

2. Model reactions on roast aroma formation I: Reaction of serine and threonine with sucrose under the conditions of coffee roasting and identification of new coffee aroma compounds;Baltes;J. Agric. Food Chem.,1987

3. Model reactions on roast aroma formation II: Mass spectrometric identification of furans and furanones from the reaction of serine and threonine under the conditions of coffee roasting;Baltes;Z. Lebensm-unters. u.-forsch.,1987

4. Model reactions on aroma formation III: Mass spectrometric identification of pyrroles from the reaction of serine and threonine with sucrose under the conditions of coffee roasting;Baltes;Zeitschr. Lebensm.-unters. u.-forsch.,1987

5. Model reactions on roast aroma formation IV: Mass spectrometric identification of pyrazines from the reaction of serine and threonine with sucrose under the conditions of coffee roasting;Baltes;Zeitschr. Lebensm.-unters. u.-forsch.,1987

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