Kinetics of browning and correlations between browning degree and pyrazine compounds in l-ascorbic acid/acidic amino acid model systems

Volume: 221, Pages: 1678 - 1684
Published: Apr 1, 2017
Abstract
The kinetics of browning and the correlation between browning products (BPs) and pyrazine compounds were investigated by heating equimolar l-ascorbic acid (ASA)/acidic amino acids under weak alkaline conditions at 120–150 °C for 10–120 min. The formations of BPs and pyrazine compounds from the reaction were monitored by UV–vis and SPME-GC-FID, respectively. The formation of BPs in both ASA/l-glutamic acid and ASA/l-aspartic acid model reaction...
Paper Details
Title
Kinetics of browning and correlations between browning degree and pyrazine compounds in l-ascorbic acid/acidic amino acid model systems
Published Date
Apr 1, 2017
Volume
221
Pages
1678 - 1684
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