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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| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Wiley Interscience
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7228/1/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/7228/ http://dx.doi.org/10.1111/j.1365-2621.2006.01445.x |
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