Influence of free amino acids, oligopeptides, and polypeptides on the formation of pyrazines in Maillard model systems

…, T Cucu, N De Kimpe, B De Meulenaer

Index: Van Lancker, Fien; Adams, An; De Kimpe, Norbert Journal of Agricultural and Food Chemistry, 2012 , vol. 60, # 18 p. 4697 - 4708

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Citation Number: 4

Abstract

Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact of

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