Maillard flavors

Chemical Marketing Reporter for June 25, 1979, carried an advertisement of Hydrocal, S.A., Geneva, Switzerland, which announced the availability of "unique new Maillard flavors", manufactured by Frutarom, Ltd., Haifa, Israel. The owner of this operation is Robert Aries, the American chemical engineer who became expatriate in about 1955, and who returned to the United States in 1979. 

Demyttenaere, J., Tehrani, K. A., and Kimpe, N. D. 2002. The chemistry of the most important maillard flavor compounds of bread and cooked rice. In Heteroatomic aroma compounds, ed. G. A. Reineccius and T. A. Reineccius, 150-65. ACS Symposium Series 826. Washington, DC American Chemical Society. 

Effect of Amide Content on Thermal Generation of Maillard Flavor in EnzymaticaUy Hydrolyzed Wheat Protein... 

CHEN HO Amide Content Thermal Generation of Maillard Flavor 93... 

Alkylpyrazines, effect of amide content on thermal generation of Maillard flavor, 90,92/... 

The furanones and pyranones are oxygen-containing heterocyclic compounds associated with both caramelized and Maillard flavors [57]. The odor characters most common to this group of compounds would be caramel-like, sweet, fruity, butterscotch, nutty, or burnt. They predominate both in proportion and absolute amount in condensates of carbohydrates that are subjected to browning reactions [47]. 

The rate of aspartame degradation in dry mixes is more dependent on the water activity than on the temperature (23). In dry mixes, aspartame may also engage ia Maillard reactions with the aldehyde moieties of flavoting agents, resulting ia the loss of sweetness and flavor. Use of the corresponding acetals of the flavor compounds to avoid this reaction has been reported (24). 

Human perception of flavor occurs from the combined sensory responses elicited by the proteins, lipids, carbohydrates, and Maillard reaction products in the food. Proteins Chapters 6, 10, 11, 12) and their constituents and sugars Chapter 12) are the primary effects of taste, whereas the lipids Chapters 5, 9) and Maillard products Chapter 4) effect primarily the sense of smell (olfaction). Therefore, when studying a particular food or when designing a new food, it is important to understand the structure-activity relationship of all the variables in the food. To this end, several powerful multivariate statistical techniques have been developed such as factor analysis Chapter 6) and partial least squares regression analysis Chapter 7), to relate a set of independent or "causative" variables to a set of dependent or "effect" variables. Statistical results obtained via these methods are valuable, since they will permit the food... 

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). 

Many nitrogen- and sulfur-containing heterocycles have been identified in the aroma fractions of foods [214]. In roasted products (e.g., coffee) and heat-treated foods (e.g., baked bread or fried meat), these heterocycles are formed from reducing sugars and simple or sulfur-containing amino acids by means of Maillard reactions [215, 216]. Their odor threshold values are often extremely low and even minute amounts may significantly contribute to the aroma quality of many products [217, 218]. Therefore, N- and N,S-heterocyclic fragrance and flavor substances are produced in far smaller quantities than most of the products previously described. 

Kawamura S (1983) In Waller GR, Feather MS (eds) The Maillard Reaction in Foods and Nutrition. ACS Symposium Series 215. American Chemical Society, Washington, p 3 Hodge JE (1967) In Schultz HW, Day EA, Libbey LM (eds) Chemistry and Physiology of Flavors. AVI, Westport, p 465... 

Mauron J (1981) In Eriksson C (ed) Maillard Reactions in Food. Pergamon, Oxford, p 3 Mottram DS (1994) In Parliment TH, Morello M), McGorrin R) (eds) Thermally Generated Flavors Maillard, Microwave, and Extrusion Processes. ACS Symposium Series 543. American Chemical Society Washington, p 104 Nursten HE (1980) Food Chem. 6 263... 

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