Class information for:
Level 1: MAILLARD REACTION//2 METHYL 3 FURANTHIOL//AMADORI COMPOUND

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
6347 1431 26.7 44%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
2428 3651 MAILLARD REACTION//MAILLARD REACTION PRODUCTS//FUROSINE

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 MAILLARD REACTION Author keyword 28 13% 14% 198
2 2 METHYL 3 FURANTHIOL Author keyword 15 67% 1% 14
3 AMADORI COMPOUND Author keyword 12 42% 2% 22
4 2 ACETYLTETRAHYDROPYRIDINE Author keyword 11 78% 0% 7
5 PYRAZINE FORMATION Author keyword 9 83% 0% 5
6 PYRAZINES Author keyword 8 20% 2% 34
7 2 ACETYL 2 THIAZOLINE Author keyword 6 80% 0% 4
8 BREAD FLAVOR Author keyword 6 80% 0% 4
9 CAMOLA Author keyword 6 71% 0% 5
10 2 PROPIONYL 1 PYRROLINE Author keyword 6 100% 0% 4

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 MAILLARD REACTION 28 13% 14% 198 Search MAILLARD+REACTION Search MAILLARD+REACTION
2 2 METHYL 3 FURANTHIOL 15 67% 1% 14 Search 2+METHYL+3+FURANTHIOL Search 2+METHYL+3+FURANTHIOL
3 AMADORI COMPOUND 12 42% 2% 22 Search AMADORI+COMPOUND Search AMADORI+COMPOUND
4 2 ACETYLTETRAHYDROPYRIDINE 11 78% 0% 7 Search 2+ACETYLTETRAHYDROPYRIDINE Search 2+ACETYLTETRAHYDROPYRIDINE
5 PYRAZINE FORMATION 9 83% 0% 5 Search PYRAZINE+FORMATION Search PYRAZINE+FORMATION
6 PYRAZINES 8 20% 2% 34 Search PYRAZINES Search PYRAZINES
7 2 ACETYL 2 THIAZOLINE 6 80% 0% 4 Search 2+ACETYL+2+THIAZOLINE Search 2+ACETYL+2+THIAZOLINE
8 BREAD FLAVOR 6 80% 0% 4 Search BREAD+FLAVOR Search BREAD+FLAVOR
9 CAMOLA 6 71% 0% 5 Search CAMOLA Search CAMOLA
10 2 PROPIONYL 1 PYRROLINE 6 100% 0% 4 Search 2+PROPIONYL+1+PYRROLINE Search 2+PROPIONYL+1+PYRROLINE

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 HEATING L PROLINE 19 80% 1% 12
2 PYRAZINE FORMATION 19 61% 1% 20
3 3 PHOSPHOLIPIDS 18 83% 1% 10
4 ROAST AROMA FORMATION 18 67% 1% 16
5 PYRAZINE PRODUCTION 17 100% 1% 8
6 ROASTED BEEF 16 65% 1% 15
7 OLFACTIVE PROPERTIES 15 77% 1% 10
8 LOW MOISTURE LEVELS 14 100% 0% 7
9 6 ACETYL 1 2 3 4 TETRAHYDROPYRIDINE 13 80% 1% 8
10 AMADORI COMPOUNDS 12 33% 2% 31

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Flavour chemistry of methylglyoxal and glyoxal 2012 32 45 49%
VOLATILES FROM INTERACTIONS OF MAILLARD REACTIONS AND LIPIDS 1992 154 40 85%
DETECTION OF POTENT ODORANTS IN FOODS BY AROMA EXTRACT DILUTION ANALYSIS 1993 289 35 46%
Formation of flavour compounds in the Maillard reaction 2006 99 6 50%
CHEMISTRY OF AMADORI REARRANGEMENT PRODUCTS - ANALYSIS, SYNTHESIS, KINETICS, REACTIONS, AND SPECTROSCOPIC PROPERTIES 1994 152 88 43%
Fragmentation Pathways during Maillard-Induced Carbohydrate Degradation 2013 6 48 56%
The Development of Aromas in Ruminant Meat 2013 9 99 39%
NEW ASPECTS OF THE MAILLARD REACTION IN FOODS AND IN THE HUMAN-BODY 1990 493 154 31%
Recent advances in the chemistry of Strecker degradation and Amadori rearrangement: Implications to aroma and color formation 2003 35 14 71%
The strecker degradation of amino acids: Newer avenues for flavor formation 2008 21 23 48%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ.
in class
1 MOL SENSORY SCI 3 60% 0.2% 3
2 FOOD SCI AGR CHEM 21 2 67% 0.1% 2
3 LICHTENBERGSTR 4 1 50% 0.1% 2
4 FLAVOUR AROMAT CHEM 1 40% 0.1% 2
5 SEASONING DEV 1 40% 0.1% 2
6 STATE FOOD SCI TECHNOL IND BIOT 1 40% 0.1% 2
7 BEIJING FLAVOUR CHEM 1 33% 0.1% 2
8 AGROENVIRONM SCI CHEM PLANT DEF 1 50% 0.1% 1
9 AGROSUP DIJON INRA 1 50% 0.1% 1
10 EQUIPE PROCEDES ALIMENTAI PHYSICOCHIM 1 50% 0.1% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000283545 BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//VACUUM HYDRODISTILLATION
2 0.0000214730 MAILLARD REACTION//MAILLARD REACTION PRODUCTS//FUROSINE
3 0.0000190185 2 ACETYL 1 PYRROLINE//BADH2//FRAGRANT RICE
4 0.0000162497 2 5 DIMETHYL 4 HYDROXY 32H FURANONE//FURANEOL//SHOYU POLYSACCHARIDES
5 0.0000120284 COCOA FERMENTATION//COCOA BEAN FERMENTATION//COCOA BEANS
6 0.0000098537 CHLOROGENIC ACIDS//COFFEE//ESPRESSO COFFEE
7 0.0000094672 4 METHYLIMIDAZOLE//45 METHYLIMIDAZOLE//CARAMEL COLOR
8 0.0000080209 UMAMI//PHYSIOL NUTR GRP//TASTE ENHANCER
9 0.0000076913 LIGHT INDUCED OXIDATION//SE DAIRY FOODS//HAVARTI CHEESE
10 0.0000076094 AROMA//WINE//WINE AROMA