Formation of Novel 2(1H)-Pyrazinones as Peptide-Specific Maillard Reaction Products

Keyphrases

• Dipeptide 100%
• 2(1H)-Pyrazinone 100%
• Maillard Reaction Products 100%
• Glucose Degradation Products 100%
• Amino Acids 50%
• Two-pathway 50%
• Peptide Hydrolysis 50%
• Aldehydes 50%
• Flavor Compounds 50%
• PH Range 50%
• Pyrazinone 50%
• Strecker Degradation 50%

Food Science

• Maillard Reaction Product 100%
• Dipeptide 100%
• Flavor Compounds 50%
• Amino Acid 50%