Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of volatile markers extracted during baking
Jeehyun Lee, Stéphanie Roux, D. Descharles, Barbara Rega, Catherine Bonazzi
Topics & Concepts
Maillard reactionChemistryChromatographyKineticsMass spectrometryHydroxymethylfurfuralFood scienceOrganic chemistryCatalysisFurfuralPhysicsQuantum mechanicsFermentation and Sensory AnalysisTea Polyphenols and EffectsPostharvest Quality and Shelf Life Management