Volatile profiling from thermal decomposition of Amadori compounds in the alanine-glucose Maillard reaction: An DFT insight of 3-ethyl-2,5-dimethylpyrazine forming mechanism

The composition of volatile compounds generated by the thermal decomposition of Amadori rearrangement products (ARPs) in the Maillard reaction between glucose and alanine was investigated by using a combination of thermal desorption cryo-trapping system and gas chromatography–mass spectrometry. A to...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Pengxun Gao, Shang Wang, Baomin Feng, Chunying Liu, Yi Wang, Shaohua Dou, Liang Dong
Format:	Article
Language:	English
Published:	Elsevier 2025-04-01
Subjects:	Amadori rearrangement products Maillard reaction 3-ethyl-2,5-dimethylpyrazine Volatile compounds GC–MS
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525002937