MODEL REACTIONS ON ROAST AROMA FORMATION .5. MASS-SPECTROMETRIC IDENTIFICATION OF PYRIDINES, OXAZOLES, AND CARBOCYCLIC COMPOUNDS FROM THE REACTION OF SERINE AND THREONINE WITH SUCROSE UNDER THE CONDITIONS OF COFFEE ROASTING

被引：30

作者：

BALTES, W

BOCHMANN, G

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1987年 / 185卷 / 01期

关键词：

D O I：

10.1007/BF01083331

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：5 / 9

页数：5

共 22 条

[1] MODEL REACTIONS ON ROAST AROMA FORMATION .3. MASS-SPECTROMETRIC IDENTIFICATION OF PYRROLES FROM THE REACTION OF SERINE AND THREONINE WITH SUCROSE UNDER THE CONDITIONS OF COFFEE ROASTING
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[2] MODEL REACTIONS ON ROAST AROMA FORMATION .4. MASS-SPECTROMETRIC IDENTIFICATION OF PYRAZINES FROM THE REACTION OF SERINE AN THREONINE WITH SUCROSE UNDER THE CONDITIONS OF COFFEE ROASTING
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[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1987, 184 (06): : 485 - 493
[3] MODEL REACTIONS ON ROAST AROMA FORMATION .2. MASS-SPECTROMETRIC IDENTIFICATION OF FURANS AND FURANONES FROM THE REACTION OF SERINE AND THREONINE WITH SUCROSE UNDER THE CONDITIONS OF COFFEE ROASTING
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[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1987, 184 (03): : 179 - 186
[4] HIGHT FREQUENCY PYROLYSIS OF SELECTED CARBOHYDRATES
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[5] BALTES W, 1987, IN PRESS J AGR FOOD
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[9] FRIEDEL P, 1971, J AGR FOOD CHEM, V19, P530, DOI 10.1021/jf60175a010
[10] MASS-SPECTRA OF SOME ALKYLOXAZOLES
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