Preparation of natural isovaleraldehyde by the Maillard reaction

[1]  D. Weerasinghe,et al.  Process and Reaction Flavors: Recent Developments , 2005 .

[2]  D. Rowe.  Chemistry and technology of flavors and fragrances. , 2004 .

[3]  J. Ventanas,et al.  Characterization of the most odor-active compounds of Iberian ham headspace. , 2002, Journal of agricultural and food chemistry.

[4]  T. Hofmann.  Quantitative studies on the role of browning precursors in the Maillard reaction of pentoses and hexoses with l-alanine , 1999 .

[5]  J. Ventanas,et al.  Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. , 1999, Meat science.

[6]  E. Sabio,et al.  Volatile compounds present in six types of dry-cured ham from south European countries , 1998 .

[7]  P. Schieberle,et al.  Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses , 1997 .

[8]  J. Berdagué,et al.  Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model , 1996 .

[9]  W. Grosch,et al.  Odorants Contributing to Warmed‐Over Flavor (WOF) of Refrigerated Cooked Beef , 1996 .

[10]  W. Grosch,et al.  Identification of the Character Impact Odorants of Stewed Beef Juice by Instrumental Analyses and Sensory Studies , 1994 .

[11]  H. J. Andersen,et al.  Volatile Compounds and Chemical Changes in Cured Pork: Role of Three Halotolerant Bacteria , 1994 .

[12]  W. Grosch,et al.  Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA) , 1993 .