Formation of the reduced form of furaneol® (2,5-dimethyl-4-hydroxy-tetrahydrofuran-3-one) during the Maillard reaction through catalysis of amino acid metal salts
Author:
Funder
NSERC
Calouste Gulbenkian Foundation
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference13 articles.
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2. Formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone through Maillard reaction based on pentose sugars;Blank;Journal of Agricultural and Food Chemistry,1996
3. Dimerization of azomethine ylides: An alternate route to pyrazine formation in the Maillard reaction;Guerra;Journal of Agricultural and Food Chemistry,2010
4. Origin of flavor in foods, nonenzymatic browning reactions;Hodge,1967
5. De novo synthesis of amino acids during the Maillard reaction: qTOF/ESI mass spectrometric evidence for the mechanism of Akabori transformation;Nashalian;Journal of Agricultural and Food Chemistry,2015
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