Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques

T Hofmann, P Schieberle

文献索引：Journal of Agricultural and Food Chemistry, , vol. 43, # 8 p. 2187 - 2194

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被引用次数: 166

摘要

... INTRODUCTION The Maillard reaction between reducing sugars and amino acids is known to generate flavors similar to those of certain processed foods [cf. ... 0 1995 American Chemical Society Page 2. 2188 J. Agric. Food Chem., Vol. 43, No. 8, 1995 '7 ...