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SOME AROMAS PRODUCED BY SIMPLE AMINO ACID, SUGAR REACTIONS

✍ Scribed by W. J. HERZ; R. S. SHALLENBERGER

Book ID
108795591
Publisher
Institute of Food Technologists
Year
1960
Tongue
English
Weight
259 KB
Volume
25
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

Sensory characteristic of some aroma com
Sensory characteristic of some aroma compounds appearing as products of amino acid β€” sugar reactions
✍ BaryΕ‚ko-Pikielna, N. ;Tuorila, H. ;Pietrzak, E. πŸ“‚ Article πŸ“… 1980 πŸ› John Wiley and Sons 🌐 English βš– 458 KB

## Abstract Diacetyl, methional and dimethyl sulfide as characteristic volatiles formed during nonenzymic browning reactions between sugars and amino acids in the presence of sulfur compounds have been examined sensorically. Concentration effects on aroma intensity, hedonic response and similarity