Ribose/phosphate reaction browning

Whereas this study is concerned mainly with Maillard browning and nonvolatile products formed near neutral pH, a recent report by Mottram and Norbrega described the accelerating effects of phosphate and phdialate ions on the formation of flavor volatiles in a cysteine/ribose system at acidic pH (8). The catalytic activity of phosphate at acid pH suggested the involvement of dihydrogen phosphate ion in die Maillard reaction mechanism. 

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