Proline/glucose mixtures compounds

The very potent taste compound 59 (Fig. 3.34), which has a low taste threshold of only 9 mmol/L, and several other bitter compounds were responsible for the taste of a roasted proline/glucose mixture ]84]. 

Influence of High Hydrostatic Pressure on Aroma Compound Formation in Thermally Processed Proline-Glucose Mixtures... 

To correlate differences in the aromas of different samples, first, the most-odor active compounds in the samples treated without HHP have to be identified. The subsequent application of a comparative Aroma Extract Dilution Analysis (AEDA) is a very useful tool to screen and compare odor activities of the same odorants in two different samples. To gain first insights into the influence of HHP on aroma formation in Maillard type reactions, the key odorants formed at 100°C in proline/glucose mixtures treated under HHP or at normal pressure were compared. Labeling experiments were then performed to elucidate the influence of HHP on formation of transient intermediates and an pathways leading to selected key odorants. 

Nutritional Effects Due to the Presence of the Maillard Products. Many physiological or antinutritional effects have been attributed to the Maillard products. Specific effects have been attributed to the Amadori products deoxyfructosylphenylalanine (a model substance not likely to be present in large quantities in foods) appears to depress the rate of protein synthesis in chicks (32) and to partially inhibit in vitro and in vivo the absorption of tryptophan in rats (33). The compound e-deoxyfructosyllysine inhibits the intestinal absorption of threonine, proline, and glycine and induces cytomegaly of the tubular cells of the rat kidneys (34) as does lysinoalanine. In parenteral nutrition the infusion of the various Amadori compounds formed during sterilization of the amino acid mixture with glucose is associated with milk dehydration in infants and excessive excretion of zinc and other trace metals in both infants and adults (35,36,37). 

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