Original paper

Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types

Volume: 64, Issue: 38, Pages: 7234 - 7243
Published: Sep 20, 2016
Abstract
The Maillard reaction is important for beer color and flavor, but little is known about the occurrence of individual glycated amino acids in beer. Therefore, seven Maillard reaction products (MRPs), namely, fructosyllysine, maltulosyllysine, pyrraline, formyline, maltosine, MG-H1, and argpyrimidine, were synthesized and quantitated in different types of beer (Pilsner, dark, bock, wheat, and nonalcoholic beers) by HPLC-ESI-MS/MS in the multiple...
Paper Details
Title
Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types
Published Date
Sep 20, 2016
Volume
64
Issue
38
Pages
7234 - 7243
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