Interactions between lipids and the Maillard reaction
1996
Farmer, L.J.
The importance of lipid oxidation and the Maillard reaction for the generation of flavor in heated foods has been the subject of extensive research. However, these two reactions rarely occur in isolation and each may be expected to be modified by the reactants, intermediates and products of the other. Evidence is presented for the occurrence of such interactions in cooked foods; a number of long-chain heterocyclic compounds have been detected among the headspace volatiles from cooked meats and other foods. Aqueous model systems have been used to study the effect of lipid oxidation products on the volatile products of the Maillard inaction and its effect on the degradation of lipids. Phospholipids and triglycerides show different effects on the volatile products and aromas of the reaction between cysteine and ribose. The volatile thermal degradation products of lipids are also altered considerably in the presence of cysteine and ribose. Many of the effects of lipid-Maillard interactions appear to be due to reactions between carbonyl compounds (from the degradation of lipids or sugars) with amines (e.g., NH3, amino acids, ethanolamine) or thiols (e.g., H2S, mercaptoacetaldehyde).
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