Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions

The aroma produced in glucose-amino acids (individual and in combination) Maillard reaction, under acidic conditions at 100 °C were determined and compared by trained panellist. Proline produced pleasant, flowery and fragrant aroma. Phenylalanine and tyrosine produced dried roses aroma. Alanine prod...

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Veröffentlicht in:	International journal of food science & technology 2008-09, Vol.43 (9), p.1512-1519
Hauptverfasser:	Wong, Kam Huey, Abdul Aziz, Suraini, Mohamed, Suhaila
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids aroma Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology glucose Maillard reaction odors Rosa Solanum tuberosum
Online-Zugang:	Volltext
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