On May 18, 2005, Adams, An; Borrelli, Rosa Cinzia; Fogliano, Vincenzo; De Kimpe, Norbert published an article.Product Details of 34413-35-9 The title of the article was Thermal Degradation Studies of Food Melanoidins. And the article contained the following:
Food melanoidins were isolated from bread crust, coffee, and tomato sauce and their composition was investigated by thermal degradation Among the generated volatiles, important food flavor compounds were detected: in particular furans, carbonyl compounds, 1,3-dioxolanes, pyrroles, pyrazines, pyridines, thiophenes, and phenols. The results indicated that the isolated melanoidin fractions mainly consisted of compounds formed from carbohydrates and their degradation products. Besides proteins, other food constituents were incorporated in the melanoidin structure as well, such as lipid oxidation products in tomato melanoidins and phenolic compounds in coffee melanoidins. A comparison of the thermal generation of volatiles between these food-derived melanoidins and model melanoidins prepared from a single carbonyl compound and an amino acid showed that the degradation pattern of food melanoidins is quite different from that obtained from a glucose-glycine model system. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Product Details of 34413-35-9
The Article related to thermal degradation food melanoidin, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Product Details of 34413-35-9
Referemce:
Quinoxaline – Wikipedia,
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