Column and thin‐layer chromatographic analysis revealed that acetone, butanal, ethanal, methanal, methional, furfural and 2‐propenal were in the monocarbonyl fraction from heat induced glucose and methionine nonenzymatic browning reaction mixtures. Methional was found to be responsible for the characteristic boiled potato‐like aroma of the reaction mixture. 2‐Propenal was identified as the 3‐carbon aldehyde degradation product of methionine.
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Lindsay et al. (1972) studied this question.
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