2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic

Article English OPEN
Ríos-Ríos, Karina L.; Vázquez-Barrios, M. Estela; Gaytán-Martínez, Marcela; Olano, Agustín; Montilla, Antonia; Villamiel, Mar; (2018)
  • Publisher: Elsevier
  • Journal: Food Chemistry 240: 1106-1112 (2018) (issn: 0308-8146)
  • Related identifiers: handle: 10261/170801, doi: 10.1016/j.foodchem.2017.08.016
  • Subject: Ohmic heating | Maillard reaction | Furosine | Convective drying | Black garlic | 2-Furoylmethyl amino acids

This study reports the formation of 2-furomethyl-amino acids (2-FM-AA) as indicators of Maillard reaction (MR) in black garlic elaboration, followed by the determination of furosine by ion-pair RP-HPLC-UV. The method was assessed for accuracy, repeatability and detectio... View more
Share - Bookmark