An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry

An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry

Thermal treatment of food changes its chemical composition drastically with the formation of “so-called” Maillard reaction products, being responsible for the sensory properties of food, along with detrimental and beneficial health effects. In this contribution, we will describe the reactivity of se...

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Bibliographic Details
Main Authors: Agnieszka Golon, Christian Kropf, Inga Vockenroth, Nikolai Kuhnert
Format: Article
Language:English
Published: MDPI AG 2014-08-01
Series:Foods
Subjects:
mass spectrometry
Maillard reaction
carbohydrates
amino acids
complex mixture
Online Access:http://www.mdpi.com/2304-8158/3/3/461

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http://www.mdpi.com/2304-8158/3/3/461

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