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Maillard reaction factors affecting

The factors affecting the Maillard reaction include temperature, time, moisture content, concentration, pH, and nature of the reactants. - It has been shown that, out of 21 amino acids, glycine, lysine, tryptophan, and tyrosine provide the most intense browning when exposed to five saccharides, especially a-lactose. The Maillard reaction is also responsible for the decreased availability of lysine in proteinaceous foods. [Pg.307]

Wolfrom, M.L., Naoki, K., and Derek, H. Factors affecting the Maillard reaction between the sugars and amino acids studies on the nonenzymic browning of dehydrated orange juice, J. Agric. Food Chem., 22, 796, 1974. [Pg.380]

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]

Phospholipids contribute specific aroma to heated milk, meat and other cooked foods through lipid oxidation derived volatile compounds and interaction with Maillard reaction products. Most of the aroma significant volatiles from soybean lecithin are derived from lipid decomposition and Maillard reaction products including short-chain fatty acids, 2-heptanone, hexanal, and short-chain branched aldehydes formed by Strecker degradation (reactions of a-dicarbonyl compounds with amino acids). The most odor-active volatiles identified from aqueous dispersions of phosphatidylcholine and phos-phatidylethanolamine include fra 5 -4,5-epoxy-c/5-2-decenal, fran5,fran5-2,4-decadienal, hexanal, fra 5, d5, d5 -2,4,7-tridecatrienal (Table 11.9). Upon heating, these phospholipids produced cis- and franj-2-decenal and fra 5-2-undecenal. Besides fatty acid composition, other unknown factors apparently affect the formation of carbonyl compounds from heated phospholipids. [Pg.318]

The Maillard reaction is chiefly responsible for the desirable colors and flavors that occur when many foods are heated. A substantial amount of data has been obtained relating to the volatile aroma compounds produced during the reaction (e.g. l-3 and this is due largely to the success of gas chromatography-mass spectrometry as a technique for the separation and identification of volatile compounds. Information relating to the factors affecting the formation of these aroma compounds is also available (c.g. 4-7). [Pg.2]


See other pages where Maillard reaction factors affecting is mentioned: [Pg.558]    [Pg.150]    [Pg.655]    [Pg.556]    [Pg.342]    [Pg.160]    [Pg.75]    [Pg.636]    [Pg.380]    [Pg.83]    [Pg.352]    [Pg.232]    [Pg.233]    [Pg.313]    [Pg.314]    [Pg.178]   
See also in sourсe #XX -- [ Pg.307 ]

See also in sourсe #XX -- [ Pg.46 , Pg.307 ]




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