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The kinetics of thermal generation of flavour

Parker, J. K. ORCID: (2013) The kinetics of thermal generation of flavour. Journal of the Science of Food and Agriculture, 93 (2). pp. 197-208. ISSN 0022-5142

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To link to this item DOI: 10.1002/jsfa.5943


Control and optimization of flavor is the ultimate challenge for the food and flavor industry. The major route to flavor formation during thermal processing is the Maillard reaction, which is a complex cascade of interdependent reactions initiated by the reaction between a reducing sugar and an amino compd. The complexity of the reaction means that researchers turn to kinetic modeling in order to understand the control points of the reaction and to manipulate the flavor profile. Studies of the kinetics of flavor formation have developed over the past 30 years from single- response empirical models of binary aq. systems to sophisticated multi-response models in food matrixes, based on the underlying chem., with the power to predict the formation of some key aroma compds. This paper discusses in detail the development of kinetic models of thermal generation of flavor and looks at the challenges involved in predicting flavor.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:31202

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