Formation of Pyrazines and a Novel Pyrrole in Maillard Model Systems of 1,3-Dihydroxyacetone and 2-Oxopropanal-Reference-Cited by-同舟云学术

Formation of Pyrazines and a Novel Pyrrole in Maillard Model Systems of 1,3-Dihydroxyacetone and 2-Oxopropanal

Published:2008-03-01 Issue:6 Volume:56 Page:2147-2153
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Adams An¹,Polizzi Viviana¹,van Boekel Martinus¹,De Kimpe Norbert¹

Affiliation:

1. Department of Organic Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium, and Department of Agrotechnology and Food Sciences, Product Design and Quality Management, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0726785

Reference22 articles.

1. Pyrazines in foods. Review

2. Pyrazine update

3. Factors affecting the formation of pyrazine compounds in sugar-amine reactions

4. Structure-odour-activity relationships of alkylpyrazines

5. Potent odorants of the roasted powder and brew of Arabica coffee

Cited by 72 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. Contribution of tea stems to large-leaf yellow tea aroma;Food Chemistry;2024-12

2. Peanut oils from roasting operations: An overview of production technologies, flavor compounds, formation mechanisms, and affecting factors;Heliyon;2024-08

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

4. Effect of amino compounds on the volatile compounds and antioxidant activity of Maillard reaction products of enzymatic hydrolyzed cabbage leaves;Applied Food Research;2023-12

5. Soy Protein Flavours;Flavour and Consumer Perception of Food Proteins;2023-11-29