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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Bibliographic Details
Main Authors: Wong, Kam Huey, Abd. Aziz, Suraini, Mohamed, Suhaila
Format: Article
Language:English
English
Published: Wiley-Blackwell 2008
Online Access:http://psasir.upm.edu.my/id/eprint/16669/1/Sensory%20aroma%20from%20Maillard%20reaction%20of%20individual%20and%20combinations%20of%20amino%20acids%20with%20glucose%20in%20acidic%20conditions.pdf
http://psasir.upm.edu.my/id/eprint/16669/
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