Comparison of Key Odorants Generated by Thermal Treatment of Commercial and Self-Prepared Yeast Extracts: Influence of the Amino Acid Composition on Odorant Formation
- 1 April 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (4) , 1338-1344
- https://doi.org/10.1021/jf960658p
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Odour-active compounds in moderately roasted sesameFood Chemistry, 1996
- Primary odorants in popcornJournal of Agricultural and Food Chemistry, 1991
- Disulphide bonds in wheat gluten: isolation of a cystine peptide from gluteninZeitschrift für Lebensmittel-Untersuchung und Forschung, 1991
- The role of free amino acids present in yeast as precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine in wheat bread crustZeitschrift für Lebensmittel-Untersuchung und Forschung, 1990
- Die Maillard‐Reaktion in Lebensmitteln und im menschlichen Körper – neue Ergebnisse zu Chemie, Biochemie und MedizinAngewandte Chemie, 1990
- Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysisZeitschrift für Lebensmittel-Untersuchung und Forschung, 1987
- Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acidZeitschrift für Lebensmittel-Untersuchung und Forschung, 1987
- Flavour significant compounds in yeast autolysate Gistex X‐II Powder. Part 2. Neutral and basic fractionsMolecular Nutrition & Food Research, 1980
- Flavour significant compounds in yeast autolysate Gistex X‐II powder. Part I. Acidic fractionMolecular Nutrition & Food Research, 1979
- The Chromatographic Determination of Cystine and Cysteine Residues in Proteins as S-β-(4-Pyridylethyl)cysteineJournal of Biological Chemistry, 1970