MODEL REACTIONS ON ROAST AROMA FORMATION .12. REACTION OF GLUCOSE WITH ASPARTIC-ACID OR ASPARAGINE AT 3 DIFFERENT TEMPERATURES

被引：6

作者：

BOHNENSTENGEL, C ^{[1
]}

BALTES, W ^{[1
]}

机构：

[1] TECH UNIV BERLIN,INST LEBENSMITTELCHEM,GUSTAV MEYER ALLEE 25,W-1000 BERLIN 65,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1992年 / 194卷 / 04期

关键词：

D O I：

10.1007/BF01193222

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Equimolar mixtures of aspartic acid or asparagine and glucose were treated at three different temperatures (100-degrees-C, 150-degrees-C, 220-degrees-C). The volatile compounds soluble in diethyl ether were identified by GC/MS. Besides numerous well known compounds, which are not mentioned here, some aminopyridines, hydroxyethyl-pyridines, imidazoles and cyanopyrroles were identified; their formation pathways are discussed. Differences of product composition are demonstrated depending on reaction temperature and amino acid used.

引用

页码：366 / 371

页数：6

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