Maillard reaction sample preparation

The authors thank Dr. Tae Yung Chung for his assistance in preparation of the Maillard reaction samples. 

A number of the procedures described in Sec. VI will yield a material that is primarily lipid in nature. In addition, many samples available to the researcher are themselves lipids. A few materials that one may encounter are coffee oil, vegetable and nut oils, cocoa butter, lard, butter oil, lipids used for deep fat frying, and lipids used as the solvent for Maillard reaction systems. Such materials can be a relatively rich source of aromatic compounds because aroma compounds are typically lipid soluble. A number of procedures can be used to prepare a sample. In this section we will cover three useful ones. 

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