Mechanisms of Alkylpyrazine Formation in a Potato Model System Containing Added Glycine

The use of glycine to limit acrylamide formation during the heating of a potato model system was also found to alter the relative proportions of alkylpyrazines. The addition of glycine increased the quantities of several alkylpyrazines, and labeling studies using [2-13C]glycine showed that those alk...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2007-05, Vol.55 (10), p.4087-4094
Hauptverfasser:	Low, Mei Yin, Parker, Jane K., Mottram, Donald S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylamides - chemistry Alkylation alkylpyrazines amino acid composition amino acids Amino Acids - pharmacology baking Biological and medical sciences chemical reactions cooking flavor compounds food chemistry Food industries Food toxicology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology glycine (amino acid) Glycine - administration & dosage Glycine - chemistry heat treatment Hot Temperature Isotopes model food systems potatoes pyrazines Pyrazines - chemistry Solanum tuberosum Solanum tuberosum - chemistry volatile compounds
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