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Analysis of α-dicarbonyl compounds and volatiles formed in Maillard reaction model systems
In this study, production of three α-dicarbonyl compounds (α-DCs) including glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA) as well as volatile flavor compounds was analyzed using Maillard reaction (MR) model systems. A total of 16 model systems were assembled using four amino acids and four re...
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| Veröffentlicht in: | Sci Rep |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Nature Publishing Group UK
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6440954/ https://ncbi.nlm.nih.gov/pubmed/30926875 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-019-41824-8 |
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