Taste-Active Maillard Reaction Products in Roasted Garlic (Allium sativum)
Author:
Affiliation:
1. Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
Funder
Wakunaga Pharmaceutical Co., Ltd.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b02396
Reference39 articles.
1. Applications of Direct Analysis in Real Time Mass Spectrometry (DART-MS) in Allium Chemistry. 2-Propenesulfenic and 2-Propenesulfinic Acids, Diallyl TrisulfaneS-Oxide, and Other Reactive Sulfur Compounds from Crushed Garlic and Other Alliums
2. Crushing Garlic and Slicing Onions: Detection of Sulfenic Acids and Other Reactive Organosulfur Intermediates from Garlic and Other Alliums using Direct Analysis in Real-Time Mass Spectrometry (DART-MS)
3. Fifty years of smelling sulfur
4. Allium chemistry: Use of new instrumental techniques to “see” reactive organosulfur species formed upon crushing garlic and onion
5. Volatile compounds from garlic
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