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Maillard reactions flavor precursors

The most practical method for preventing WOF in meat products is to add antioxidants prepared from natural precursors such as sugars and amino adds by heating them to produce constituents that not only act as antioxidants but serve to enhance meaty flavor as well. The resulting Maillard products have been known to have antioxidant activity in lipid systems (6-8). It is assumed that the antioxidative property of the Maillard reaction is assodated with the formation of low molecular weight reductones and high molecular weight melanoidins (6, 7, 9-13). [Pg.118]

Many desirable meat flavor volatiles are synthesized by heating water-soluble precursors such as amino acids and carbohydrates. These latter constituents interact to form intermediates which are converted to meat flavor compounds by oxidation, decarboxylation, condensation and cyclization. 0-, N-, and S-heterocyclics including furans, furanones, pyrazines, thiophenes, thiazoles, thiazolines and cyclic polysulfides contribute significantly to the overall desirable aroma impression of meat. The Maillard reaction, including formation of Strecker aldehydes, hydrogen sulfide and ammonia, is important in the mechanism of formation of these compounds. [Pg.169]

In their recent comprehensive review of natural and synthetic meat flavors, MacLeod and Seyyedain-Ardebili (20) listed 80 patents describing "reaction products" procedures that produced meat-like flavors upon heating. Approximately one-half of these precursor mixtures included amino acids and reducing sugars. Most of the mixtures described in patented procedures for synthetic meat flavor are modeled after ingredients found in the water-soluble dialy— zable fraction of fresh meat. These constituents serve as reagents for Maillard reactions. [Pg.171]

Even though many compounds discussed in the above presentation are thought to be important in meat flavor, a delicate blend of these compounds and other ingredients at the appropriate concentration is needed to synthesize acceptable flavor. In view of the possible instability of the flavor compounds themselves, precursors that supply the precise mixture of volatiles upon heating will be needed. Attempts have already been made to use this approach as judged by the numerous patented mixtures of precursors listed in the literature. More effort should be given to the quantitative aspects of meat flavor production and work must be continued on the qualitative aspects of the volatiles and the appropriate Maillard reaction precursors chosen. [Pg.181]

The volatile compounds formed by the Maillard reaction are only one group of flavor compounds in foods. Schutte (1) presents a brief summary of the major classes and their modes of formation from precursors. Some of them can be formed by different pathways. An example is the furans, which can be formed by non-enzymatic browning reaction but also by biotransformation. [Pg.186]

In addition to simple model systems, more complex systems which are closer to actual foodstuffs have been used to investigate the formation of flavor chemicals in the Maillard reaction. Sixty-three volatile chemicals were isolated and identified from starch heated with glycine (4). When beef fat was used as a carbonyl compound precursor in a Maillard model system with glycine, 143 volatile chemicals were identified (6). These included fifteen n-alkanes, twelve n-alkenes, thirteen n-aldehydes, thirteen 2-ketones, twelve n-alcohols, and eleven n-alkylcyclohexanes. Recently, the effect of lipids and carbohydrates on the thermal generation of volatiles from commercial zein was studied (7). [Pg.135]

Cystine and other sulfur-containing amino acids are recognized as important precursors of food flavors, especially meat flavors (3, 11-12). DMHF, a cyclic-a-dicarbonyl, possesses a sweet, caramel and fruity aroma (13). It is found in many food sources (14-17) and is used extensively in many flavor applications (18-19). DMHF can be formed from sugar via either sugar enolization (caramelization) by a Maillard reaction then cyclization (20). [Pg.230]

The flavor industry has introduced, over the years, methods of developing meat flavors by processing appropriate precursors under carefully controlled reaction conditions. As a result, meat flavors having a remarkably genuine meat character in the beef, chicken and pork tonalities are available for the food industry. It has repeatedly been stated that the Maillard reaction is particularly important for the formation of meat flavors. However, of the 600 volatile compounds isolated from natural beef aroma, only 12% of them find their origin in sugar/amino acid interactions and of these 70% are pyrazine derivatives. [Pg.433]

The flavors of foods such as wheat, peanuts, and sesame, after being cooked, are quite different from those of the raw materials. Flavor formation from flavor precursors in the processed foods is primarily via the Maillard reaction, caramelization, thermal degradation, and lipid-Maillard interactions. [Pg.233]

Farmer, LJ. and Whitefield, F.B., Aroma compounds formed from the interaction of lipid in the Maillard reaction, in Progress in Flavor Precursor Studies, Schreier, P. and Winterhalter, P., Eds., Allured Publishing Corp., Carol Stream, IL, 1993, p. 387. [Pg.252]

The major precursors in meat flavors are die water-soluble components such as carbohydrates, nucleotides, thiamine, peptides, amino acids, and the lipids, and Maillard reaction and lipid oxidation are the main reactions that convert these precursors in aroma volatiles. The thermal decomposition of amino acids and peptides, and the caramelization of sugars normally require temperatures over 150C for aroma generation. Such temperatures are higher than those normally encountered in meat cooking. During cooking of meat, thermal oxidation of lipids results in the formation of many volatile compounds. The oxidative breakdown of acyl lipids involve a free radical mechanism and the formation of... [Pg.11]

Carbonyl compoimds, ammonia and hydrogen sulfide are some very reactive flavor precursors which could be derived from early stage of Maillard reaction and pre-existing in many food systems. Reactions among them could lead to the formation of various heterocyclic flavor compounds (/). However, research work done regarding these reactions were mostly under high temperature conditions. Reaction mechanism under low tenqjerature condition has not been well researched. The purpose of this study was to elucidate formation... [Pg.105]

Cysteine is an important precursor of meat flavor and is therefore often being used in precursor systems for the industrial production of meat process flavorings (1-4). Meat flavor development in these systems is usually based on the Maillard reaction of cysteine (and other amino acids) with sugars. Unfortunately, there are a few complications that prevent that high yields of volatile flavor compounds are obtained from these reactions. The first... [Pg.117]

The reaction products of the Maillard reaction, such as l-amino-l-deoxy-2-ketose (Amadori product) or 2-amino-2-deoxyaldose (Heyns product), do not contribute to flavor directly but they are important precursors of flavor compounds [48]. These thermally unstable compounds undergo dehydration and deamination reactions to give numerous rearrangement and degradation products. The thermal degradation of such intermediates is responsible for the formation of volatile compounds that impart the characteristic burnt odor and flavor to various food products. For example, at temperatures above 100 C, enolization products (such as l-amino-2,3-enediol and 3-deoxyosone) yield, upon further dehydration, furfural from a pentose and 5-hydroxy methylfurfural and 5-meth-ylfurfural from a hexose [2]. [Pg.298]

The work also demonstrates that IMP in meat is a precursor for 2-methyl-3-furanthiol and mercaptoketones, although it does not seem to be as important in the formation of 2-furylmethanethiol. The roles of IMP and ribose as sources of these thiols have been discussed previously (12,19). The mechanism involves the Maillard reaction and could require the intermediate formation of 4-hydroxy-5-methyl-3(2H)-furanone and dicarbonyls, such as butanedione and pentanedione, which is then followed by their reaction with hydrogen sulfide or cysteine. The concentrations of IMP in meat vary considerably between different animals and different muscles, and are affected by production conditions both pre- and post-slaughter. The present results indicate that the amount of IMP in the meat at the time of cooking may be an important factor in determining the amount of meaty flavor. [Pg.186]


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See also in sourсe #XX -- [ Pg.5 , Pg.7 , Pg.111 ]




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