GC–FID determination of tetramethylpyrazine and acetoin in vinegars and quantifying the dependence of tetramethylpyrazine on acetoin and ammonium-Reference-Cited by-同舟云学术

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GC–FID determination of tetramethylpyrazine and acetoin in vinegars and quantifying the dependence of tetramethylpyrazine on acetoin and ammonium

Published:2018-01 Issue: Volume:239 Page:726-732
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xiao Zijun^ORCID,Zhao Ling,Tian Li,Wang Linhui,Zhao Jing-yi

Funder

National Natural Science Foundation of China

Natural Science Foundation of Shandong Province

Fundamental Research Funds for the Central Universities of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Mechanisms of formation of alkylpyrazines in the maillard reaction;Amrani-Hemaimi;Journal of Agricultural and Food Chemistry,1995

2. HPLC determination of amino acids with AQC derivatization in vinegars along submerged and surface acetifications and its relation to the microbiota;Callejon;European Food Research and Technology,2008

3. Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method;Chen;Food Chemistry,2010

4. Rapid measurement of total acid content (TAC) in vinegar using near infrared spectroscopy based on efficient variables selection algorithm and nonlinear regression tools;Chen;Food Chemistry,2012

5. Gas chromatography–mass spectrometry (GC–MS) characterization of volatile compounds in quality vinegars with protected european geographical indication;Chinnici;Journal of Agricultural and Food Chemistry,2009

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5. Poly(L-lysine) modified glassy carbon electrode for sensitive electrochemical measurement of 2,3,5,6-tetramethylpyrazine;International Journal of Electrochemical Science;2024-03

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