Dimerization of Azomethine Ylides: An Alternate Route to Pyrazine Formation in the Maillard Reaction
Author:
Affiliation:
1. Department of Food Science and Agricultural Chemistry, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, Quebec, Canada H9X 3 V9
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf103194k
Reference18 articles.
1. Mechanisms of Formation of Alkylpyrazines in the Maillard Reaction
2. The Strecker Degradation of Amino Acids: Newer Avenues for Flavor Formation
3. Quantitative studies on the role of browning precursors in the Maillard reaction of pentoses and hexoses with l -alanine
4. Why Asparagine Needs Carbohydrates To Generate Acrylamide
5. New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes
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