Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Zhi-Wei Tan"'
Publikováno v:
LWT - Food Science and Technology. 50:64-71
The formation mechanism of pyrazine aroma compounds in the reaction between 1,4-13C-labeled l-ascorbic acid and l-glutamic acid was investigated. MS data indicated that the C-1 of l-ascorbic acid was not involved in the pyrazine formation. The α-ami
Autor:
Ai-Nong Yu, Zhi-Wei Tan
Publikováno v:
Asia-Pacific Journal of Chemical Engineering. 7:563-571
The formation of pyrazines in the Maillard reaction of L-ascorbic acid (ASA) with L-glutamic acid (Glu)/L-aspartic acid (Asp) is influenced by reaction temperature and reaction time. Our studies indicate that pyrazines are not formed in both model sy
Publikováno v:
Asia-Pacific Journal of Chemical Engineering. 7:455-462
The influence of different pHs, ranging from 5.0 to 9.0, on the formation of pyrazines in the Maillard reaction of L-ascorbic acid with acidic, basic and neutral amino acids was studied. The results clearly showed that pyrazine formation was favored
Publikováno v:
Food chemistry. 132(3)
The sulphur aroma compounds produced from a phosphate-buffered solution (pH 8) of l-cysteine and l-, l-[1-13C] or l-[4-13C] ascorbic acid, heated at 140±2°C for 2h, were examined by headspace SPME in combination with GC-MS. MS data indicated that C