Volatile Formation on Storage

Volatile formation has been used widely as a means of following deterioration on storage. A recent example is the following. 

Buglione and Lozano508 compared three types of grape juice two red, Merlot and Criolla, and one white, Yellow Muscat. Whereas colour, as assessed at 420 nm, deteriorated fastest in Merlot (about 50% increase in 20 weeks), HMF became detectable only after 12 weeks at 10-30 °C, building up most quickly in Criolla. 

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Ten aspects of the Maillard reaction will be considered in this chapter the effect on a,, on pH, on redox potential, on solubility, on texture, on foamability and foam stability, on emulsifying power, on volatile formation on storage, on binding of volatiles, and on other functionalities. The third of these has received by far the most attention and this is reflected here. 

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