Kinetic modelling of flavor formation in the Maillard reaction – implications of adding free amino acids to a meat based system

Balagiannis, D., Liu, L. and Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481 (2013) Kinetic modelling of flavor formation in the Maillard reaction – implications of adding free amino acids to a meat based system. In: Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie, pp. 345-349.

Abstract/Summary

Quantitative control of the Maillard reaction is a challenging and complex task. Kinetic studies, based on semi-empirical models, are valuable to understand and manipulate the underlying chemistry of the formation of Maillard compounds [1]. In earlier work [2, 3] it was proposed that the formation of 3-methylbutanal and 2-methylbutanal is kinetically dependent on the ratio of leucine to the total amino acids (Rleu) and isoleucine to the total amino acids (Rile) respectively. In the present work these ratios were manipulated by adding glycine and/or leucine in meat extracts. This work demonstrates the significant role of the total reactive amino groups that are present in a food system, in terms of controlling flavor generation.

Item Type	Book or Report Section
URI	https://reading-clone.eprints-hosting.org/id/eprint/68235
Item Type	Book or Report Section
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Deutsche Forschungsanstalt fur Lebensmittelchemie
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