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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |