Major Volatile Components Formed from Casein during Roasting
نویسندگان
چکیده
منابع مشابه
The Lactose-Casein (Maillard) Browning System: Volatile Components
Over 40 new compounds were isolated and identified from a cold-finger molecular distillate obtained from a dichloromethane extract of a lactose-casein browning system, in connection with studies on off-flavor development in dairy products. These compounds consist of 15 C-5 to C-14 furanics, five pyrazines, three pyrroles, three lactones, 2-acetylpyridine, acrolein, cyclopentanone, 2-methyltetra...
متن کاملVolatile components of Pimpinella tragium Vill. from Iran
Volatile components of three parts of Pimpinella tragium Vill. (Umbelliferae family) from Iran were investigated qualitatively and quantitatively for the first time. Essential oils were isolated by hydro-distillation from stems plus leaves, inflorescence and seeds of P. tragium individually. The plant materials were collected from Polour (Northeast of Tehran Province). The yields of the ...
متن کاملVolatile components of Pimpinella tragium Vill. from Iran
Volatile components of three parts of Pimpinella tragium Vill. (Umbelliferae family) from Iran were investigated qualitatively and quantitatively for the first time. Essential oils were isolated by hydro-distillation from stems plus leaves, inflorescence and seeds of P. tragium individually. The plant materials were collected from Polour (Northeast of Tehran Province). The yields of the ...
متن کاملAutoxidation of packed almonds as affected by maillard reaction volatile compounds derived from roasting.
Shelled almonds of two Italian varieties, Romana and Pizzuta, peeled and unpeeled, were roasted and packed under different conditions: air (control), vacuum, and Maillard reaction volatile compounds (MRVc) derived from the roasting process. Samples were stored for approximately 8 months at room temperature, without light, and, at regular intervals, were collected and analyzed to evaluate the pr...
متن کاملColor (gray-level) estimation during coffee roasting
Research Center of Engineering and Applied Sciences (CIICAp), Autonomous University of Morelos State (UAEM); Av. Universidad No. 1001 Col. Chamilpa, C.P. 62210, Cuernavaca, Morelos, Mexico. Joint Research Unit Food Process Engineering (Cemagref, ENSIA, INAPG, INRA) ENSIA, 1 avenue des Olympiades, 91744 Massy Cedex France. c National Institute of Perinatology, Montes Urales 800, Lomas de Virreye...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1972
ISSN: 0002-1369
DOI: 10.1080/00021369.1972.10860353