Characterization of a New Maillard Type Reaction Product Generated by Heating 1-Deoxymaltulosyl-glycine in the Presence of Cysteine
Author:
Affiliation:
1. Institute of Life Sciences and Food Research Laboratories, Ajinomoto Co. Inc., 1-1 Suzuki-cho, Kawasaki 210-8681, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf060296d
Reference23 articles.
1. IDENTIFICATION OF CARBONYL AND SULFUR COMPOUNDS FROM NONENZYMATIC BROWNING REACTIONS OF GLUCOSE AND SULFUR-CONTAINING AMINO ACIDS
2. Identification of volatile compounds from heated L-cysteine-hydrochloride/D-glucose
3. Volatile components from the non-enzymic browning reaction of the cysteine/cystine-ribose system
4. Volatile Chemicals Formed in the Headspace of a Heated D-Glucose/L-Cysteine Maillard Model System
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