Journal ArticleDOI
Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds.
An Adams,Norbert De Kimpe +1 more
About:
This article is published in Chemical Reviews.The article was published on 2006-04-27. It has received 151 citations till now. The article focuses on the topics: Maillard reaction & Thiazine.read more
Citations
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Tea aroma formation
Chi-Tang Ho,Xin Zheng,Shiming Li +2 more
TL;DR: In this article, the main aromas of green, black, and oolong tea are summarized and their formation in the manufacturing process is discussed. But, the authors focus on the formation mechanism of main aroma molecules during the tea manufacturing process.
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Molecular Gastronomy: A New Emerging Scientific Discipline
Peter J. Barham,Leif H. Skibsted,Wender L.P. Bredie,Michael Bom Frøst,Per Møller,Jens Risbo,Pia Snitkjær,Louise Mørch Mortensen +7 more
TL;DR: The basic premise is that the application of chemical and physical techniques in some restaurant kitchens to produce novel textures and flavor combinations has not only revolutionized the restaurant experience but also led to new enjoyment and appreciation of food.
Journal ArticleDOI
Overview of the chemistry of 2-thiazolines.
TL;DR: An overview of the chemistry of 2-thiazolines, including new methodologies for their preparation, and recent applications, such as their growing use in organic synthesis in the biological field and asymmetric catalysis as ligands.
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Is there a second fragrance gene in rice
Melissa A. Fitzgerald,N. Ruaraidh Sackville Hamilton,Mariafe Calingacion,Harrie A. Verhoeven,Vito M. Butardo +4 more
TL;DR: The identification of multiple mutations for 2AP will enable rice breeding programmes to select actively for multiple genetic sources of 2AP, leading to the development of highly aromatic and, consequently, high-quality varieties of rice.
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Reactivity and stability of selected flavor compounds
TL;DR: A variety of factors that are thought to be involved in the stability of several selected important flavor compounds are presented and the approach to improve the Stability of different flavors is presented.
References
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The Organosulfur Chemistry of the Genus Allium – Implications for the Organic Chemistry of Sulfur
TL;DR: A Cook's tour of the organosulfur chemistry of the genus Allium, as represented, inter alia, by garlic (Allium sativum L.) and onion(Allium cepa L.). as discussed by the authors reported on the biosynthesis of the S-alk(en)yl-L-cysteine S-oxides (aroma and flavor precursors) in intact plants and on how upon cutting or crushing the plants these precursor are cleaved by allinase enzymes, giving sulfenic acids.
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Contribution of volatiles to rice aroma
TL;DR: Etude systematique des seuils de perception d'odeur de 64 constituants de l'arome de riz deja identifies as discussed by the authors, a grain long de Californie.
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Cooked rice aroma and 2-acetyl-1-pyrroline
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Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor
TL;DR: The amino acid release was determined in wheat doughs supplied with salt, acid, dithiothreitol, or starter cultures to evaluate the relevance of the amino acid concentration on bread flavor.
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Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions
TL;DR: The results shows the formation of odorous products or strong-smelling additives resulting from the Maillard and Strecker reaction in a primarily aqueous medium, at low temperature and low pH of the wine.