Novel Taste-Enhancing 4-Amino-2-methyl-5-heteroalkypyrimidines Formed from Thiamine by Maillard-Type Reactions-Reference-Cited by-同舟云学术

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Novel Taste-Enhancing 4-Amino-2-methyl-5-heteroalkypyrimidines Formed from Thiamine by Maillard-Type Reactions

Published:2019-11-11 Issue:50 Volume:67 Page:13986-13997
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Brehm Laura¹,Frank Oliver¹^ORCID,Jünger Manon¹,Wimmer Miriam¹,Ranner Josef¹,Hofmann Thomas¹²^ORCID

Affiliation:

1. Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, D-85354 Freising, Germany

2. Leibniz-Institute for Food Systems Biology, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b05896

Reference33 articles.

1. Raw Materials for Flavourings: Parts 3.2.3– 3.2.4.2

2. Basic Chemistry and Process Conditions for Reaction Flavours with Particular Focus on Maillard-Type Reactions

3. Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs

4. Characteristic flavor constituents in water extract of garlic.

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