Studies on the Origin of Carbons in Aroma Compounds from [(13)C(6)]Glucose -Cysteine-(E)-2-Nonenal Model Reaction Systems

The thermal degradation of lipid oxidation products with amino acids and reducing sugars is known to be important for the characteristic aroma generation in both meat and meat-like process flavorings. SPME(solid phase microextraction)/GC-MS was used to analyze the volatiles produced from a solution...

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Detalles Bibliográficos
Autores principales: Song, Ze, Jia, Qian, Shi, Miaomiao, Feng, Tao, Song, Shiqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6473568/
https://www.ncbi.nlm.nih.gov/pubmed/30960505
http://dx.doi.org/10.3390/polym11030521

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6473568/
https://www.ncbi.nlm.nih.gov/pubmed/30960505
http://dx.doi.org/10.3390/polym11030521

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