Formation of odorants in Maillard model systems based on l-proline as affected by pH.

@article{Blank2003FormationOO,
  title={Formation of odorants in Maillard model systems based on l-proline as affected by pH.},
  author={I. Blank and S. Devaud and Walter Matthey-Doret and F. Robert},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 12},
  pages={
          3643-50
        }
}
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 dilution assays at pH 6, 7, and 8 in Maillard model reactions containing glucose and proline (Glc/Pro) or the corresponding Amadori compound fructosyl-proline (Fru-Pro). In general, higher yields were obtained at pH 7 and 8. Acetic acid was the major odorant with up to 40 mg/mmol precursor followed by HDMF (up to… Expand
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