Simultaneous determination of ketoacids and dicarbonyl compounds, key Maillard intermediates on the generation of aged wine aroma. (Q46905574)

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10 January 2020

title

Simultaneous determination of ketoacids and dicarbonyl compounds, key Maillard intermediates on the generation of aged wine aroma (English)

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10 January 2020

2

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10 January 2020

Carla Maria Oliveira

4

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10 January 2020

author name string

António César da Silva Ferreira

1

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César Rodrigues

3

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10 January 2020

Paula Guedes de Pinho

5

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publication date

1 June 2007

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10 January 2020

published in

Journal of Food Science

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10 January 2020

volume

72

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issue

5

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10 January 2020

page(s)

S314-8

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Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry.

10 January 2020

cites work

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Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: new insights into pathways of the strecker reaction

21 January 2018

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Method for determining nitrogenous heterocycle compounds in wine

21 January 2018

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A spectrophotometric determination of alpha-dicarbonyl compounds and its application to the enzymatic formation of alpha-ketobutyrate

21 January 2018

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Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters

21 January 2018

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Identification of key odorants related to the typical aroma of oxidation-spoiled white wines

21 January 2018

1 reference

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The Strecker Degradation of α-Amino Acids

21 January 2018

1 reference

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