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Document type:
Zeitschriftenaufsatz 
Author(s):
Wakamatsu, Junichiro; Stark, Timo D.; Hofmann, Thomas 
Title:
Taste-Active Maillard Reaction Products in Roasted Garlic (Allium sativum) 
Abstract:
In order to gain first insight into candidate Maillard reaction products formed upon thermal processing of garlic, mixtures of glucose and S-allyl-l-cysteine, the major sulfur-containing amino acid in garlic, were low-moisture heated, and nine major reaction products were isolated. LC-TOF-MS, 1D/2D NMR, and CD spectroscopy led to their identification as acortatarin A (1), pollenopyrroside A (2), epi-acortatarin A (3), xylapyrroside A (4), 5-hydroxymethyl-1-[(5-hydroxymethyl-2-furanyl)methyl]-1H-...    »
 
Journal title:
Journal of Agricultural and Food Chemistry 
Year:
2016 
Journal volume:
64 
Year / month:
2016-07 
Journal issue:
29 
Pages contribution:
5845--5854 
Print-ISSN:
0021-8561