Glycerol, an underestimated flavor precursor in the Maillard reaction.
The objective of the present work was to investigate in depth the role of glycerol in Maillard reactions and its potential to act as an active flavor precursor. Reactions using isotopically labeled compounds (various reducing sugars, proline, and glycerol) unambiguously demonstrated that, in addition to its role of solvent, glycerol actively contributes to the formation of proline-specific compounds in Maillard model systems. Additionally, rhamnose and fucose/proline/glycerol systems generated the 2-propionyl-1(3),4,5,6-tetrahydropyridines, known for their roasty, popcorn aroma. Their formation from such systems is unprecedented. The results presented here have direct implications for flavor generation during thermal processing of foods containing glycerol, which is a ubiquitous food ingredient and an underestimated flavor precursor.
Nestlé Research Center Lausanne, Nestec Ltd. , Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland.
Candice
C
Smarrito-Menozzi
Walter
W
Matthey-Doret
Stéphanie
S
Devaud-Goumoens
Florian
F
Viton
D002241:Carbohydrates / Q000737:chemistry; D005421:Flavoring Agents / Q000737:chemistry*; D005990:Glycerol / Q000737:chemistry*; D015416:Maillard Reaction; D008956:Models, Chemical; D011392:Proline / Q000737:chemistry
D002241:Carbohydrates; D005421:Flavoring Agents; D011392:Proline; D005990:Glycerol