Maillard reaction product
Any thermal degradation product obtained as a result of a chemical reaction between an amino acid and a reducing sugar (Maillard reaction, a non-enzymatic browning procedure that usually imparts flavour to starch-based food products).
|
|
flavouring agent
A food additive that is used to added improve the taste or odour of a food.
|
|
flavouring agent
A food additive that is used to added improve the taste or odour of a food.
|
|
2-methylthiacyclopentadiene
|
NIST Chemistry WebBook
|
2-Methylthiophen
|
IUPAC
|
2-thiotolene
|
ChEBI
|