Formation of flavour compounds in the Maillard reaction.
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.
van Boekel
M A J S
MA
Product Design and Quality Management, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands. Tiny.vanBoekel@wur.nl
D000596:Amino Acids / Q000737:chemistry; D002241:Carbohydrates / Q000737:chemistry; D005285:Fermentation; D005421:Flavoring Agents / Q000737:chemistry / Q000378:metabolism*; D005524:Food Technology / Q000379:methods; D006801:Humans; D007700:Kinetics; D015416:Maillard Reaction; D009930:Organic Chemicals / Q000737:chemistry / Q000378:metabolism; D013649:Taste
D000596:Amino Acids; D002241:Carbohydrates; D005421:Flavoring Agents; D009930:Organic Chemicals