Formation of aroma active volatiles from thermal degradation of 18 amino acids with or without sugars in low-moisture systems and the modulation by sucrose and epigallocatechin gallate
Mengru Li, Xiaoting Zhai, Xiaochun Wan, Xiaogen Yang
Topics & Concepts
ChemistryAmino acidAromaPhenylalanineAldehydeGallateValineOrganic chemistrySucroseSugarAmideAmadori rearrangementOdorEpigallocatechin gallateMaillard reactionMelanoidinSide chainAmine gas treatingCatechinFood scienceGas chromatography–mass spectrometryDegradation (telecommunications)AcetaldehydeAlanineTheanineRoastingSaccharinTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies