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- Chu, Fong Lam; Yaylayan, Varoujan A.
- Journal of agricultural and food chemistry 2009 v.57 no.20 pp. 9740–9746
- acetaldehyde, etc ; carbonyl compounds; alanine; glucose; model food systems; Maillard reaction; Maillard reaction products; odor compounds; stable isotopes; carbon; nitrogen; isotope labeling; reaction kinetics; chemical reactions; Show all 14 Subjects
- ... Although the importance of α-dicarbonyl compounds as reactive intermediates in the Maillard reaction and as precursors of heterocyclic and odor-active compounds is well-established, however, the detailed origin of many α-dicarbonyl compounds such as 3,4-hexanedione and 1,2-butanedione still remains unknown. Using glucose and glyoxal with labeled [13C-1]alanine, [13C-2]alanine, [13C-3]alanine, and ...
- Zhu, Qin; Liang, Chia-Pei; Cheng, Ka-Wing; Peng, Xiaofang; Lo, Chih-Yu; Shahidi, Fereidoon; Chen, Feng; Ho, Chi-Tang; Wang, Mingfu
- Journal of agricultural and food chemistry 2009 v.57 no.3 pp. 1065-1069
- acetaldehyde, etc ; green tea; black tea; plant extracts; antioxidants; antioxidant activity; lipid peroxidation; animal fats and oils; seals; body fat; carbonyl compounds; acrolein; malondialdehyde; Show all 13 Subjects
- ... Green and black tea extracts were employed to stabilize seal blubber oil at 60 °C for 140 h. On the basis of the headspace SPME-GC-MS analysis, with the addition of green/black tea extracts, the contents of acetaldehyde, acrolein, malondialdehyde, and propanal, four major lipid peroxidation products, were reduced. The inhibition rates of acrolein formation by green tea and black tea extracts were ...