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. This book describes recent research and developments related to the control of the Maillard reaction to give optimum flavor quality. These include kinetic modeling of the reaction, the effect of physical parameters (temperature, time, moisture content, pH), and the effect of chemical parameters (amino acid and sugar composition, the presence of other components). The topics covered relate to real food systems and reaction product flavorings, as well as model systems. Contributors from academia and industry have come together to provide an up to date overview of progress in this important area of flavor research.
Edited by:
Donald Mottram,
Andrew Taylor
Imprint: Oxford University Press Inc
Country of Publication: United States
Volume: 1042
Dimensions:
Height: 228mm,
Width: 157mm,
Spine: 14mm
Weight: 360g
ISBN: 9780841225794
ISBN 10: 0841225796
Series: ACS Symposium Series
Pages: 174
Publication Date: 28 April 2011
Audience:
College/higher education
,
Professional and scholarly
,
Further / Higher Education
,
Undergraduate
Format: Hardback
Publisher's Status: Active
Preface 1. Predictive Modeling of Flavor Compound Formation in the Maillard Reaction: A SWOT Analysis M. A. J. S. van Boekel 2. Kinetic Modeling of the Formation of Volatile Compounds in Heated Beef Muscle Extracts Containing Added Ribose Dimitrios P. Balagiannis, Jack Howard, Jane K. Parker, Neil Desforges, and Donald S. Mottram 3. Dicarbonyl Intermediates: A Control Factor in the Maillard Reaction Yu Wang and Chi-Tang Ho 4. Dicarbonyls from Maillard Degradation of Glucose and Maltose M. A. Glomb, J. Gobert, and M. Voigt 5. Generation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone during Extrusion Cooking: A Multidisciplinary Approach Tomas Davidek, Silke Illmann, Andreas Rytz, Hélène Chanvrier, Greet Vandeputte, Heike P. Schuchmann, Imre Blank, and Josef Kerler 6. Hydroxycinnamic Acid - Maillard Reactions in Simple Aqueous Model Systems Marlene R. Moskowitz and Devin G. Peterson 7. Science and Serendipity: The Maillard Reaction and the Creative Flavorist David A. Baines, Sandra Bishara, Jane K. Parker, and Donald S. Mottram 8. Meat Flavor Generation in Complex Maillard Model Systems S. I. F. S. Martins, A. Leussink, E. A. E. Rosing, G. A. Desclaux, and C. Boucon 9. Flavor Development in a Meat-Based Petfood Containing Added Glucose and Glycine Jane K. Parker, Dimitrios P. Balagiannis, Neil Desforges, and Donald S. Mottram 10. The Effects of Storage on the Formation of Aroma and Acrylamide in Heated Potato J. Stephen Elmore, Andrew T. Dodson, Adrian Briddon, Nigel G. Halford, and Donald S. Mottram 11. Methionine-Containing Cyclic Dipeptides: Occurrence in Natural Products, Synthesis, and Sensory Evaluation Neil C. Da Costa, Michael Z. Chen, Debra Merritt, and Laurence Trinnaman 12. Control of Color Formation by Ionic Species in Non-Enzymic Browning Reactions George P. Rizzi 13. Effect of Physical Properties of Food Matrices on the Maillard Reaction A. J. Taylor, L. Sivasundaram, L. Moreau, G. A. Channell, and S. E. Hill 14. Control of the Maillard Reaction during the Cooking of Food Donald S. Mottram and J. Stephen Elmore Indexes Author Index Subject Index
Donald S. Mottram is Professor of Food Chemistry in the Department of Food Biosciences at the University of Reading. Andrew J. Taylor is Professor in the Division of Food Sciences at the University of Nottingham.
