Kinetic modelling of flavor formation in the Maillard reaction – implications of adding free amino acids to a meat based system
2013
Balagiannis, Dimitris | Liu, Luyao | Parker, Jane
Quantitative control of the Maillard reaction is a challenging and complex task. Kinetic studies, based on semi-empirical models, are valuable to understand and manipulate the underlying chemistry of the formation of Maillard compounds [1]. In earlier work [2, 3] it was proposed that the formation of 3-methylbutanal and 2-methylbutanal is kinetically dependent on the ratio of leucine to the total amino acids (Rleu) and isoleucine to the total amino acids (Rile) respectively. In the present work these ratios were manipulated by adding glycine and/or leucine in meat extracts. This work demonstrates the significant role of the total reactive amino groups that are present in a food system, in terms of controlling flavor generation.
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Эту запись предоставил University of Reading