Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions

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Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions

The aroma produced in glucose–amino acids (individual and in combination) Maillard reaction, under acidic conditions at 100 °C were determined and compared by trained panellist. Proline produced pleasant, flowery and fragrant aroma. Phenylalanine and tyrosine produced dried roses aroma. Alanine prod...

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Bibliographic Details
Main Authors:	Kam, Huey Wong, Abdul Aziz, Suraini, Mohamed, Suhaila
Format:	Article
Language:	English English
Published:	Wiley Interscience 2008
Online Access:	http://psasir.upm.edu.my/id/eprint/7228/ http://psasir.upm.edu.my/id/eprint/7228/1/Sensory%20aroma%20from%20Maillard%20reaction%20of%20individual%20and%20combinations%20of%20amino%20acids%20with%20glucose%20in%20acidic%20conditions.pdf

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