Formation of Flavour Compounds in Food by Maillard Reaction |
Author(s): |
| Dr. Manjari Gupta , Brahmanand Degree College |
Keywords: |
| Maillard Reaction; Formation of Flavour Compounds; Proteins; Kinetics |
Abstract |
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This paper discusses the importance of the Maillard reaction for food quality and focuses on flavour compound formation. The most important classes of Maillard flavour compounds are indicated and it is shown where they are formed in the Maillard reaction. Some emphasis is given on the kinetics of formation of flavour compounds. It is concluded that the essential elements for predicting the formation of flavour compounds in the Maillard reaction are now established but much more work needs to be done on specific effects such as the amino acid type, the pH, water content and interactions in the food matrix. It is also concluded that most work is done on free amino acids but hardly anything on peptides and proteins, which could generate peptide- or protein specific flavour compounds. |
Other Details |
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Paper ID: IJSRDV7I50329 Published in: Volume : 7, Issue : 5 Publication Date: 01/08/2019 Page(s): 521-523 |
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