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Controlling Maillard pathways to generate flavors

Author: D S Mottram; A J Taylor; American Chemical Society. Division of Agricultural and Food Chemistry.
Publisher: Washington, DC : American Chemical Society, 2010.
Series: ACS symposium series, 1042.
Edition/Format:   Print book : Conference publication : EnglishView all editions and formats
Database:WorldCat
Summary:
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
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Genre/Form: Conference papers and proceedings
Congresses
Material Type: Conference publication
Document Type: Book
All Authors / Contributors: D S Mottram; A J Taylor; American Chemical Society. Division of Agricultural and Food Chemistry.
ISBN: 9780841225794 0841225796
OCLC Number: 646308169
Description: x, 164 pages : illustrations ; 24 cm.
Contents: Predictive modeling of flavor compound formation in the Maillard reaction: a SWOT analysis / M.A.J.S. van Boekel --
Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose / Dimitrios P. Balagiannis [and others] --
Dicarbonyl intermediates: a control factor in the Maillard reaction / Yu Wang and Chi-Tang Ho --
Dicarbonyls from Maillard degradation of glucose and maltose / M.A. Glomb, J. Gobert, and M. Voigt --
Generation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone during extrusion cooking: a multidisciplinary approach / Tomas Davidek [and others] --
Hydroxycinnamic acid --
Maillard reactions in simple aqueous model systems / Marlene R. Moskowitz and Devin G. Peterson --
Science and serendipity: the Maillard reaction and the creative flavorist / David A. Baines [and others] --
Meat flavor generation in complex Maillard model systems / S.I.F.S. Martins [and others] --
Flavor development in a meat-based petfood containing added glucose and glycine / Jane K. Parker [and others] --
The effects of storage on the formation of aroma and acrylamide in heated potato / J. Stephen Elmore [and others] --
Methionine-containing cyclic dipeptides: occurrence in natural products, synthesis, and sensory evaluation / Neil C. Da Costa [and others] --
Control of color formation by ionic species in non-enzymic browning reactions / George P. Rizzi --
Effect of physical properties of food matrices on the Maillard reaction / A.J. Taylor [and others] --
Control of the Maillard reaction during the cooking of food / Donald S. Mottram and J. Stephen Elmore.
Series Title: ACS symposium series, 1042.
Responsibility: Donald S. Mottram, editor, Andrew J. Taylor, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.
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Abstract:

This book describes recent research and developments related to the control of the Maillard reaction to give optimum flavor quality.  Read more...

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   schema:description "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 and model systems are well documented, applying these principles to control flavor formation in real foods has proved difficult."@en ;
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