Food Chemistry

The effect of pH on the formation of aroma compounds produced by heating a model system containing L-ascorbic acid with L-threonine/L-serine

AN Yu, AD Zhang

Index: Food Chemistry, , vol. 119, # 1 p. 214 - 219

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Citation Number: 43

Abstract

... The Maillard reaction is considered as the most important reaction in food chemistry. ... in the formation of odour, aroma and pigments which are characteristic of baked, roasted and broiled foods. ... This is due, on the one hand, to its significant presence in food products and, on the ...

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