Investigation of the Reaction between 4-Hydroxy-5-methyl-3(2H)-furanone and Cysteine or Hydrogen Sulfide at pH 4.5-Reference-Cited by-同舟云学术

Investigation of the Reaction between 4-Hydroxy-5-methyl-3(2H)-furanone and Cysteine or Hydrogen Sulfide at pH 4.5

Published:1999-03-05 Issue:4 Volume:47 Page:1626-1634
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Whitfield Frank B.¹,Mottram Donald S.¹

Affiliation:

1. Food Science Australia, P.O. Box 52, North Ryde, NSW 1670, Australia, and Department of Food Science and Technology, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980980v

Reference30 articles.

1. Synthesis of N2-[.gamma.-L-(+)-glutamyl]-4-carboxyphenylhydrazine, a postulated precursor of agaritine of Agaricus bisporus

2. Interaction of lipid in the maillard reaction between cysteine and ribose: The effect of a triglyceride and three phospholipids on the volatile products

3. Volatile compounds produced in maillard reactions involving cysteine, ribose and phospholipid

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