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Kinetic modeling of the generation of 2-and 3-methylbutanal in a heated extract of beef liver

Balagiannis, D.P., Parker, J.K. ORCID:, Pyle, D.L., Desforges, N., Wedzicha, B.L. and Mottram, D.S. (2009) Kinetic modeling of the generation of 2-and 3-methylbutanal in a heated extract of beef liver. Journal of Agricultural and Food Chemistry, 57 (21). pp. 9916-9922. ISSN 0021-8561

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To link to this item DOI: 10.1021/jf901443m


Quantitative control of aroma generation during the Maillard reaction presents great scientific and industrial interest. Although there have been many studies conducted in simplified model systems, the results are difficult to apply to complex food systems, where the presence of other components can have a significant impact. In this work, an aqueous extract of defatted beef liver was chosen as a simplified food matrix for studying the kinetics of the Mallard reaction. Aliquots of the extract were heated under different time and temperature conditions and analyzed for sugars, amino acids, and methylbutanals, which are important Maillard-derived aroma compounds formed in cooked meat. Multiresponse kinetic modeling, based on a simplified mechanistic pathway, gave a good fit with the experimental data, but only when additional steps were introduced to take into account the interactions of glucose and glucose-derived intermediates with protein and other amino compounds. This emphasizes the significant role of the food matrix in controlling the Maillard reaction.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13569
Uncontrolled Keywords:Flavor, Maillard reaction, kinetics, multiresponse kinetic modeling, 3-methylbutanal, 2-methylbutanal, beef liver , MAILLARD REACTION, ACRYLAMIDE FORMATION, CASEIN SYSTEMS, GLUCOSE, GLYCINE, POTATO
Additional Information:12th Weurman Flavour Research Symposium Jul, 2008 Interlaken, SWITZERLAND

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