Search Perfumer & Flavorist: Page 2

20 Results
Section: Flavor
Formation of Volatile Compounds from the Reaction of Leucine and D-Glucose in Propylene Glycol
This paper reports the identification of volatile compounds resulting from the reaction of leucine and glucose in the common food-grade solvent propylene glycol.
Apr 7th, 2016
Effect of Moisture Content on Flavor Formation in a Propylene Glycol-based Model System in a Microwave Oven
The basis of this study was that propylene glycol could be used in microwave ovens as a browning/flavor agent.
Apr 6th, 2016
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