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Titel:

The carbon module labeling (CAMOLA) technique: a useful tool for identifying transient intermediates in the formation of maillard-type target molecules

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Schieberle, Peter
Abstract:
Although the Maillard reaction is a well-known source of aroma and taste compounds in processed foods, a systematic correlation of the concentrations of most of the reaction products identified so far with human perception has scarcely been performed. Furthermore, the influence of process parameters on yields and formation mechanisms of key flavor compounds has not been systematically studied. In this short state-of-the-art review, concepts to characterize flavor-active food constituents are bri...     »
Zeitschriftentitel:
Annals of the New York Academy of Sciences
Jahr:
2005
Band / Volume:
1043
Seitenangaben Beitrag:
236--248
Volltext / DOI:
doi:10.1196/annals.1333.029
Print-ISSN:
0077-8923
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