Isolation of thermally generated aromas

RISCH AND REINECCIUS Isolation of Thermally Generated Aromas... 

In retrospect, there are no totally new techniques for the isolation of thermally generated aroma compounds. The developments we have seen in recent years have been modifications of techniques which have existed for several years. As in the past, each method has its own unique strengths and weaknesses. The choice of method is determined by the food product to be analyzed, the volatiles of interest and the analytical methods to be appl ied. 

S. Risch and G. Reineccius, Isolation of Thermally Generated Aromas, in Ther-... 

Gas Chromatography—Matrix Isolation Infrared Spectroscopy—Mass Spectrometry for Analysis of Thermally Generated Aroma Compounds... 

Sugar degradation products were determined as benzimidazole derivatives after reaction with o-phenylenediamine. More than 120 amino-acid specific Maillard products have been isolated and identified from the reaction of L-proline, hydixn roline, < teine and methionine with monosaccharides at 150° for 1-1.5 h, in connection with studies of thermally generated aromas. Proline derived components were important constituents of bread, malt and beer, and cysteine and methionine derived components were predominant in roasted coffee and meat flavours. The effects of temperature, pH, and the relative concentration of rhamnose and proline on the quantity of specific volatiles produced in the Maillard reaction of these substrates have been studied, and the data have been analysed 1 computer methodology. The glucosylated cyclopentenone (44) was one of the products of decomposition of the Amadori product 1-deoxy-l-piperidino-maltulose in warm water. ... 

Morello, M.J., Isolation of aroma volatiles from an extruded oat ready-to-eat-cereal comparison of distillation-extraction and super critical fluid extraction, in Thermally Generated Flavors, T.H. Parhment, M.J. Morello, R.J. McGorrin, Eds., Amer. Chem. Soc., Washington, D.C., 1994, p. 95. 

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