Kinetics of browning and correlations between browning degree and pyrazine compounds in l-ascorbic acid/acidic amino acid model systems

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• 作者：Ai-Nong Yu^a ; ^b ; ^{anyufoodchem@hotmail.com} ; Yong-Yan Zhou^b ; Yi-Ni Yang^b
• 关键词：Kinetics ; Non-enzymatic browning reaction ; Ascorbic acid ; Acidic amino acids ; Maillard ; Aroma
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1678-1684
• 全文大小：476 K
• 卷排序：221

文摘

The kinetic models for the ascorbic acid/acidic amino acids model systems are proposed. The formation of all browning products follows zero order reaction kinetics. The Ea is 90.13–93.38 kJ/mol for the ascorbic acid/acidic amino acids model systems. The pyrazine compounds show a highly positive correlation with browning products. The formation mechanisms of the browning products and pyrazine compounds are proposed.