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Cooling Maillard reaction, product

In dark roasted malt, a-keto enamines with a cooling effect have been identified as products of the Maillard reaction. The odorless 5-methyl-4-(l-pyrrolidinyl)-3(2H)-furanone (Formula 8.1) was especially active. Its threshold for the cooling effect was 13.5 pmol/1, which is comparable with that of menthol. Studies on the relationship... [Pg.431]

See other pages where Cooling Maillard reaction, product is mentioned: [Pg.18]    [Pg.334]    [Pg.761]    [Pg.89]    [Pg.342]    [Pg.346]    [Pg.377]    [Pg.520]    [Pg.849]    [Pg.574]   
See also in sourсe #XX -- [ Pg.431 ]



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