Identification and Quantitation of Four New 2-Alkylthiazolidine-4-carboxylic Acids Formed in Orange Juice by a Reaction of Saturated Aldehydes with Cysteine-Reference-Cited by-同舟云学术

Identification and Quantitation of Four New 2-Alkylthiazolidine-4-carboxylic Acids Formed in Orange Juice by a Reaction of Saturated Aldehydes with Cysteine

Published:2018-09-21 Issue:42 Volume:66 Page:11073-11082
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mall Veronika¹^ORCID,Sellami Ines²,Schieberle Peter²^ORCID

Affiliation:

1. Leibniz-Institute for Food Systems Biology at the Technical University of Munich (formerly Deutsche Forschungsanstalt für Lebensmittelchemie), Lise-Meitner-Straße 34, D-85354 Freising, Germany

2. Lehrstuhl für Lebensmittelchemie, Technische Universität München, Department für Chemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany

Funder

PepsiCo

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b04333

Reference33 articles.

1. Processing and Storage Effects on Orange Juice Aroma: A Review

2. Canning and Storage Effects, Volatile Water-Soluble and Oil Constituents of Valencia Orange Juice

3. DEGRADATION PRODUCTS FORMED IN CANNED SINGLE-STRENGTH ORANGE JUICE DURING STORAGE

4. Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate

5. Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate

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