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Food chemistry: Acrylamide from Maillard reaction products
The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking has raised much concern, but the chemical mechanism(s) governing itsExpand
In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the maillard reaction.
The formation of acrylamide was studied in low-moisture Maillard model systems (180 degrees C, 5 min) based on asparagine, reducing sugars, Maillard intermediates, and sugar degradation products. WeExpand
A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control
Acrylamide is a synthetic monomer with a wide scope of industrial applications, mainly as a precursor in the production of several polymers, such as polyacrylamide. The main uses of polyacrylamidesExpand
Formation of furan and methylfuran from ascorbic acid in model systems and food
Previous model studies have suggested ascorbic acid as one of the major sources of furan, a possibly hazardous compound found in thermally processed foods (e.g. canned products, jars). The studyExpand
Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry.
Furan has recently received attention as a possibly hazardous compound occurring in certain thermally processed foods. Previous model studies have revealed three main precursor systems producingExpand
Formation of furan and methylfuran by maillard-type reactions in model systems and food.
The formation of furan and 2-methylfuran was studied in model systems based on sugars and selected amino acids. Both compounds were preferably formed under roasting conditions in closed systemsExpand
Potent odorants of the roasted powder and brew of Arabica coffee
ZusammenfassungDie Aromaextrakt-Verdünnungsanalyse (AEVA) von Röstkaffee ergab 13 wichtige Geruchsstoffe: 2-Methyl-3-furanthiol (I), 2-Furfurylthiol (II), Methional (III),Expand
Degradation of the Amadori compound N-(1-deoxy-D-fructos-1-yl)glycine in aqueous model systems.
The fate of the Amadori compound N-(1-deoxy-D-fructos-1-yl)glycine (DFG) was studied in aqueous model systems as a function of time and pH. The samples were reacted at 90 degrees C for up to 7 hExpand
Formation of odorants in Maillard model systems based on l-proline as affected by pH.
Formation of the odorants acetic acid, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (HDMF), 6-acetyl-1,2,3,4-tetrahydropyridine (ATHP), and 2-acetyl-1-pyrroline (AP) was monitored by isotope dilutionExpand
Aroma impact compounds of arabica and robusta coffee. Qualitative and quantitative investigations.
The volatile components of roasted Arabica and Robusta coffees (powder and brew) were analysed by gas chromatography-olfactometry (GC/O) which revealed the odorants having the highest odor-activityExpand