Formation of Amino Acid Specific Maillard Products and Their Contribution to Thermally Generated Aromas

Tressl, Roland; Helak, Bernd; Martin, N.; Kersten, E.

doi:10.1021/bk-1989-0409.ch015

Cited by 44 publications

(38 citation statements)

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“…Specifically, samples C and T had the highest methional intensities at the mo 12 of storage (Table 3). Methional is the first product of Strecker degradation of methionine (Ballance, 1961;Tressl et al, 1989). Methanethiol and dimethyl sulfide were major contributors of Cheddar cheese flavor (Milo and Reineccius, 1997) and Swiss Gruyere cheese flavor (Rychlik and Bosset, 2001).…”

Section: Aroma-active Compounds and Sensory Evaluationmentioning

confidence: 99%

Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese

Yüceer

Tuncel

Güneşer

et al. 2009

Journal of Dairy Science

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Ezine cheese is a white pickled cheese ripened in tinplate containers for at least 8 mo. A mixture of milk from goat, sheep, and cow is used to make Ezine cheese. Ezine cheese has geographical indication status. The purposes of this study were to determine and compare the changes in basic composition, aroma, and sensory characteristics, and proteolytic activity of Ezine cheese stored in tinplate containers and plastic vacuum packages during storage. Aroma-active compounds were determined by thermal desorption gas chromatography olfactometry. To evaluate the proteolytic activity, casein and nitrogen fractions were determined. The results indicated that compounds identified at high intensities were dimethyl sulfide, ethyl butyrate, hexanal, ethyl pentanoate, (Z)-4-heptenal, 1-octen-3-one, acetic acid, butyric acid, and p-cresol. Characteristic descriptive terms were cooked, whey, creamy, animal-like, sour, and salty. The level of proteolysis increased in Ezine cheese during storage. Ezine cheese can be ripened in small-size packaging after 3 mo of storage. Approximately 6 mo is sufficient to produce the characteristic properties of Ezine cheese.

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Section: Aroma-active Compounds and Sensory Evaluationmentioning

confidence: 99%

Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese

Yüceer

Tuncel

Güneşer

et al. 2009

Journal of Dairy Science

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“…It was previously found to be an important component in the aroma of baked products . Maltose is an efficient precursor of maltol during heating in the presence of amino acids . However, maltol can also be formed the caramelization of sugar .…”

Section: Resultsmentioning

confidence: 99%

“…49 Maltose is an efficient precursor of maltol during heating in the presence of amino acids. 50 However, maltol can also be formed the caramelization of sugar. 51 Additionally, spray-drying and fructose addition promote formation of vanillin.…”

Section: Identification Of Volatile Components In Lh and Its Powdermentioning

confidence: 99%

Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate

Arsa

Theerakulkait

2018

J Sci Food Agric

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“…Maltol, a well-known Maillard reaction product with a caramellike aroma, was demonstrated previously to be an important component in the aroma of baked sweetpotatoes (Sun et al, 1995) and the current study conformed its importance. Maltose is an efficient precursor of maltol during heating when in the presence of amino acids (Tressl et al, 1981(Tressl et al, , 1989, however, maltol can also be formed via the caramelization of maltose and certain maltooligosaccharides (Specht and Baltes, 1994). Maltol enhances the flavor of soft drinks, fruit juices, and carbohydrate-rich foods and is generally recognized as a food flavoring substance (Hodge, 1967).…”

Section: Resultsmentioning

confidence: 99%

Contribution of Volatile Compounds to the Characteristic Aroma of Baked `Jewel' Sweetpotatoes

Wang¹,

Kays²

2000

jashs

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Breeding sweetpotatoes [Ipomoea batatas (L.) Lam.] for improved flavor would be greatly facilitated by understanding the flavor chemistry of the crop. To ascertain the chemical composition of the aroma, an aroma extract of baked `Jewel' sweetpotatoes was obtained using a cold solvent trap system and analyzed by gas chromatography (GC), gas chromatography-mass spectrometry (GC-MS) and gas chromatography olfactometry (GCO) using aroma extract dilution analysis (AEDA). GC with a flame ionization detector (GC-FID) revealed ≈60 compounds presented in the aroma extract, of which 48 were identified. Olfactory evaluation of the eluted compounds using GC with a thermal conductivity detector (GC-TCD) indicated the presence of 37 odor-active peaks in the aroma extract. Three compounds, phenylacetaldehyde (perfume), maltol (caramel), and methyl geranate (2,6-octadienoic acid, 3,7-dimethyl-, methyl ester) (sweet candy) possessed the highest flavor dilution (FD) values (1500) via AEDA. 2-Acetyl furan (baked potato), 2-pentyl furan (floral), 2-acetyl pyrrole (sweet, caramel), geraniol (sweet floral), and β-ionone (violet) had FD values of 1000. These compounds are thought to be the most potent odorants in baked `Jewel' sweetpotatoes. Additionally, 1,2,4-trimethyl benzene, 2-furmethanol, benzaldehyde, 5-methyl-2-furfural, linalool, isopulegone, n-decanal, 2,4-decadienal, octyl ketone, α-copaene, 4-decanolide, and one unidentified compound were also contributors to the aroma. There was not a character impact compound that comprised the basic baked sweetpotato aroma. The aroma appeared to be made up of a relatively complex mixture of compounds. Maillard and/or caramelization reactions, Strecker degradation of phenylalanine, lipid and carotenoid degradation, and the thermal release of glycosidically bound terpenes appear to be involved in the formation of the characteristic aroma of baked `Jewel' sweetpotatoes.

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Formation of Amino Acid Specific Maillard Products and Their Contribution to Thermally Generated Aromas

Cited by 44 publications

References 0 publications

Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese

Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese

Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate

Contribution of Volatile Compounds to the Characteristic Aroma of Baked `Jewel' Sweetpotatoes

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