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Title
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The chemistry of the most important Maillard flavor compounds of bread and cooked rice
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Author
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Abstract
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| 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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Language
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English
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Source (journal)
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ACS symposium series / American Chemical Society. - Washington, D.C., 1974, currens
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Publication
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Washington, D.C.
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American Chemical Society
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2002
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ISSN
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0097-6156
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Volume/pages
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826
(2002)
, p. 158-173
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ISI
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000181054000009
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