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-Reference-Cited by-同舟云学术

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

Published:1996-01-01 Issue:2 Volume:44 Page:531-536
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Blank Imre¹,Fay Laurent B.¹

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

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