Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein β-Lactoglobulin

Agriculture & Biology

• lactoglobulins 100%
• flavor compounds 75%
• water activity 64%
• allyl isothiocyanate 30%
• citral 28%
• benzaldehyde 26%
• temperature 25%
• proteins 21%
• storage temperature 20%
• flavor 17%
• dimethyl disulfide 14%
• liquid chromatography 10%
• protein sources 10%
• mass spectrometry 8%

Medicine & Life Sciences

• Lactoglobulins 92%
• Temperature 45%
• Water 41%
• allyl isothiocyanate 41%
• citral 41%
• benzaldehyde 40%
• dimethyl trisulfide 25%
• dimethyl disulfide 23%
• Proteins 23%
• diallyl trisulfide 21%
• Food 17%
• Liquid Chromatography 13%
• Mass Spectrometry 11%

Chemical Compounds

• Adduct 44%
• Allyl Isothiocyanate 33%
• Citral 29%
• pH Value 26%
• Protein 26%
• Benzaldehyde 20%
• Dimethyl Trisulfide 16%
• Food 14%
• Dimethyl Disulfide 14%
• Formation of Product 13%
• Liquid Chromatography Mass Spectrometry (LCMS) 10%
• Environment 5%
• Amount 4%