Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis.

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作者： J,Lee ^[1] ; J,Bousquières ^[2] ; N,Descharles ^[3] ; S,Roux ^[4] ; C,Michon ^[5] ; B,Rega ^[6] ; C,Bonazzi ^[7]

作者单位： Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France. Electronic address: jeehyun.lee@agroparistech.fr. ^[1] Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France. ^[2] Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France. Electronic address: nicolas.descharles@agroparistech.fr. ^[3] Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France. Electronic address: stephanie.roux@agroparistech.fr. ^[4] Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France. Electronic address: camille.michon@agroparistech.fr. ^[5] Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France. Electronic address: barbara.rega@agroparistech.fr. ^[6] Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France. Electronic address: catherine.bonazzi@agroparistech.fr. ^[7]

关键词 Aroma Caramelization Cereal product Glucose Leucine Maillard reaction Process parameters Reaction pathways Solid food model Strecker degradation Temperature Thermal desorption