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From model systems to real foods: impact of the food matrix on flavor formation in glucose/free amino acid systems

Balagiannis, D., Cappe, H., Beckmann, C. and Parker, J. (2013) From model systems to real foods: impact of the food matrix on flavor formation in glucose/free amino acid systems. In: Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie, pp. 354-358.

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Abstract/Summary

The Maillard reaction is one of the most important chemical reactions occurring during thermal processing of food. It is well characterised in simple binary glucose/amino acids model systems, but the complexity of a real food matrix introduces many reactions and interactions which are not fully understood. In this work, a series of experiments was conducted to evaluate the impact of a background recipe of meat-based components on the Maillard reaction. This study compared the reactivity of different glucose/amino acid systems, and showed how the formation of important aroma compounds, like pyrazines and pyrroles, was affected by the presence of a meat-based matrix. The greatest effects were observed in the glutamine-containing samples.

Item Type:Book or Report Section
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:68236
Publisher:Deutsche Forschungsanstalt fur Lebensmittelchemie

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