Influence of high hydrostatic pressure on the formation of intense chromophores formed from pentoses and primary amino acids

O. Frank, I. Heberle, P. Schieberle, T. Hofmann

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

The yields of 3(2H)-furanone and 3(2H)-pyrrolinone chromophores present in heated xylose/L-alanine solutions were found to be strongly affected by high hydrostatic pressure (HHP), thus indicating that individual chromogenic reaction routes in non-enzymatic browning might depend on the pressure applied.

Original languageEnglish
Pages (from-to)387-388
Number of pages2
JournalInternational Congress Series
Volume1245
Issue numberC
DOIs
StatePublished - 1 Nov 2002
Externally publishedYes

Keywords

  • High hydrostatic pressure
  • Maillard reaction
  • Non-enzymatic browning

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