VOLATILE COMPONENTS FORMED BY THERMAL-DEGRADATION OF NON-DIALYZABLE MELANOIDIN PREPARED FROM A SUGAR-BUTYLAMINE REACTION SYSTEM

被引：17

作者：

HAYASE, F ^{[1
]}

SATO, M ^{[1
]}

TSUCHIDA, H ^{[1
]}

KATO, H ^{[1
]}

机构：

[1] KOBE UNIV,DEPT AGR CHEM,NADA KU,KOBE 657,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1982年 / 46卷 / 12期

关键词：

D O I：

10.1080/00021369.1982.10865547

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2987 / 2996

页数：10

共 8 条

[1]

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HAYASE, F ;

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AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1981, 45 (11) :2559-2567

[3] FORMATION OF 2-CARBON SUGAR FRAGMENT AT AN EARLY STAGE OF THE BROWNING REACTION OF SUGAR WITH AMINE [J].

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NAMIKI, M .

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[4]

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[6]

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[7] AMADORI COMPOUNDS - VACUUM THERMOLYSIS OF 1-DEOXY-1-L-PROLINO-D-FRUCTOSE [J].

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CARBOHYDRATE RESEARCH, 1976, 51 (01) :9-21

[8] MELANOIDIN PRODUCED FROM REACTION OF GLUCOSE AND AMMONIA .5. IDENTIFICATION OF HETEROCYCLIC NITROGEN-COMPOUNDS PRODUCED BY PYROLYSIS OF NONDIALYZABLE MELANOIDIN [J].

TSUCHIDA, H ;

KOMOTO, M ;

KATO, H ;

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AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1976, 40 (10) :2051-2056

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