Title
The chemistry of the most important Maillard flavor compounds of bread and cooked rice The chemistry of the most important Maillard flavor compounds of bread and cooked rice
Author
Faculty/Department
Faculty of Sciences. Chemistry
Publication type
article
Publication
Milton keynes ,
Subject
Chemistry
Pharmacology. Therapy
Source (journal)
ACS symposium series / American Chemical Society. - Milton keynes
Volume/pages
826(2002) , p. 158-173
ISSN
0097-6156
ISI
000181054000009
Carrier
E
Target language
English (eng)
Abstract
The Maillard reaction i.e. the non-enzymatic browning reaction of proteins or amino acids and reducing sugars, produces a variety of azaheterocyclic compounds, which have a major impact on the flavor profile of foodstuffs. This overview covers the chemistry and flavor characteristics of cracker-like flavors, such as 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline. Focus will be given to the mechanism of formation, their instability, and the synthesis of these most important Maillard flavor compounds. The so-called Hodge mechanism on the generation of the major bread flavor component will be critically evaluated. Finally, the formation of these flavors by fermentation processes will be discussed.
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