Title
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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