Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat-Reference-Cited by-同舟云学术

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Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat

Published:2019-01 Issue: Volume:270 Page:436-444
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Jian,Wang Tianze,Xie Jianchun,Xiao Qunfei,Cheng Jie^ORCID,Chen Feng^ORCID,Wang Shi,Sun Baoguo

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Beijing Municipal Natural Science Foundation

BTBU Basic Creative Research Abilities Construction Project-Traditional Chinese Food Flavor and Processing Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose;Adams;Journal of Agricultural and Food Chemistry,2011

2. Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α, β-unsaturated aldehydes;Adams;Journal of Agricultural and Food Chemistry,2011

3. Formation of aroma compounds from ribose and cysteine during the Maillard reaction;Cerny;Journal of Agricultural and Food Chemistry,2003

4. Intracellular antioxidants: From chemical to biochemical mechanisms;Chaudière;Food and Chemical Toxicology,1999

5. Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking;Davidek;Journal of Agricultural and Food Chemistry,2013

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