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History of Odor and Odorants Read chapter Read first chapter

2017 | OriginalPaper | Chapter

5. Mechanistic Pathways of Non-Enzymatic Flavor Formation

Author : Marcus A. Glomb

Published in: Springer Handbook of Odor

Publisher: Springer International Publishing

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Abstract

This chapter focusses on the formation of flavor active structures by mechanisms based on the degradation of reducing carbohydrates in the presence of amines. As model reactions have led to the elucidation of a confusing diversity of compounds, special attention is given to the understanding of the basic reaction pathways explaining the evolution of the most abundant odorants predominately shaping the aroma profile of most foods.

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Metadata
Title
Mechanistic Pathways of Non-Enzymatic Flavor Formation
Author
Marcus A. Glomb
Copyright Year
2017
Publisher
Springer International Publishing
Book
Springer Handbook of Odor

Print ISBN: 978-3-319-26930-6

Electronic ISBN: 978-3-319-26932-0

Copyright Year: 2017

DOI
https://doi.org/10.1007/978-3-319-26932-0_5

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