Formation of pyrazines in Maillard model systems of lysine-containing dipeptides

F Van Lancker, A Adams…

Index: Van Lancker, Fien; Adams; De Kimpe, Norbert Journal of Agricultural and Food Chemistry, 2010 , vol. 58, # 4 p. 2470 - 2478

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Citation Number: 30

Abstract

Whereas most studies concerning the Maillard reaction have focused on free amino acids, little information is available on the impact of peptides and proteins on this important reaction in food chemistry. Therefore, the formation of flavor compounds from the model reactions of glucose, methylglyoxal, or glyoxal with eight dipeptides with lysine at the N- terminus was studied in comparison with the corresponding free amino acids by means of ...

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