Controlling Maillard Pathways To Generate Flavors
ISBN: 0841225796
EAN13: 9780841225794
Language: English
Release Date: Mar 18, 2011
Pages: 174
Dimensions: 0.6" H x 9" L x 6" W
Weight: 0.8 lbs.
Format: Hardcover

Controlling Maillard Pathways To Generate Flavors

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Book Overview

The role of the Maillard reaction in forming flavors from amino acid and sugar precursors has been studied for many years. To establish the basic chemistry of the reaction, researchers have used model systems, often solutions of a single amino acid with a single sugar. Despite the apparent simplicity of the system, heating such a solution can generate tens if not hundreds of compounds, which requires careful and time-consuming analysis to identify and quantify each component.

Data from the model systems has allowed researchers to study the pathways that lead to flavor formation, and various schemes have been proposed to identify the main routes that lead to flavor compounds. Such schemes have led to one of the main control principles, namely an understanding of the role of amino acids in forming some characteristic aromas, e.g., bread flavor from proline, as well as an appreciation of the role of C5 and C6 sugars in controlling the rate of reaction.

Recently, the formation of taste compounds through the Maillard reaction has been investigated and new potent compounds have been discovered that can contribute to the overall flavor formed during the Maillard reaction. These findings also offer the potential for control and manipulation of the Maillard reaction to form specific types of flavor. Although the nature of the end-products of the Maillard reaction in both food Read More chevron_right

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