High-Resolution Mass Spectrometry Analysis of Melanoidins and Their Precursors Formed in a Model Study of the Maillard Reaction of Methylglyoxal with l-Alanine or l-Lysine-Reference-Cited by-同舟云学术

High-Resolution Mass Spectrometry Analysis of Melanoidins and Their Precursors Formed in a Model Study of the Maillard Reaction of Methylglyoxal with l-Alanine or l-Lysine

Published:2021-09-30 Issue:40 Volume:69 Page:11960-11970
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kanzler Clemens¹^ORCID,Wustrack Felix¹,Rohn Sascha¹

Affiliation:

1. Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, 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.1c04594

Reference43 articles.

1. A review on the beneficial aspects of food processing

2. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

3. The Aroma Side of the Maillard Reaction

4. Chemistry of 2-Acetyl-1-pyrroline, 6-Acetyl-1,2,3,4-tetrahydropyridine, 2-Acetyl-2-thiazoline, and 5-Acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard Flavor Compounds

5. Taste-Active Maillard Reaction Products: The “Tasty” World of Nonvolatile Maillard Reaction Products

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates – Formation of phenol-containing colorants;Food Chemistry;2024-08

2. Differences in structure, stability and antioxidant activity of melanoidins from lager and ale beers;LWT;2024-08

3. Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation;Food Chemistry;2024-04

4. Methylglyoxal – ein wichtiger Vorläufer von Farb‐ und Aromastoffen in erhitzten Lebensmitteln;Lebensmittelchemie;2024-03

5. Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction Intermediates;Journal of Agricultural and Food Chemistry;2024-01-15