Quantitative Determination of Thiamine-Derived Taste Enhancers in Aqueous Model Systems, Natural Deep Eutectic Solvents, and Thermally Processed Foods
Author:
Affiliation:
1. Chair of Food Chemistry and Molecular and Sensory Science, 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.0c01849
Reference21 articles.
1. Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors
2. Novel Taste-Enhancing 4-Amino-2-methyl-5-heteroalkypyrimidines Formed from Thiamine by Maillard-Type Reactions
3. Process Flavors
4. Discovery and Structure Determination of a Novel Maillard-Derived Sweetness Enhancer by Application of the Comparative Taste Dilution Analysis (cTDA)
5. Discovery of N2-(1-Carboxyethyl)guanosine 5′-Monophosphate as an Umami-Enhancing Maillard-Modified Nucleotide in Yeast Extracts
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