Formation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone and 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone through Maillard Reaction Based on Pentose Sugars
Author:
Affiliation:
1. Nestlé Research Center, Nestec Ltd., Vers-chez-les-Blanc, P.O. Box 44, CH-1000 Lausanne 26, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf950439o
Reference32 articles.
1. Mechanisms of Formation of Alkylpyrazines in the Maillard Reaction
2. Analysis of the seasoning-like flavour substances of a commercial lovage extract (Levisticum officinale Koch.)
3. Evaluation of potent odorants in roasted beef by aroma extract dilution analysis
Cited by 115 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. Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce;Food Research International;2024-02
2. Co‐culture relationship between Zygosaccharomyces rouxii and Candida versatilis and its effect on the flavour of soy sauce;International Journal of Food Science & Technology;2023-11-02
3. The impact of dosage sugar-type and aging on Maillard reaction-associated products in traditional method sparkling wines;OENO One;2023-05-30
4. The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey;Molecules;2023-05-24
5. Modellsysteme zur Bildung von Furan‐Verbindungen;Lebensmittelchemie;2023-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3