SHIGEMATSU VARIATION OF THE MAILLARD REACTION
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Abstract The effect of lipid level and reaction temperature and time on the heated cysteine‐xylose reaction to form meaty flavours was investigated. The presence of 1% or 2% methyl linoleate inhibited the formation of volatile sulfur‐containing compounds and heterocyclic compounds via the Maillard reaction, that is Maillard compounds. However, the former was better because of the moderate inhibition and more compounds generated from the lipid‐Maillard interaction, that is lipid‐Maillard compounds. Partial least squares‐discriminant analysis suggested the lipid‐Maillard compounds were the main markers during varying dosage of methyl linoleate, reaction temperature (100–140°C) and reaction time (30–180 min). Lower temperatures increased formation of the Maillard compounds (eg, 2‐furfurylthiol) or lipid‐Maillard compounds (eg, 2‐pentylpyridine) with reaction time. However, high temperatures caused their amounts changed in a curve or irregularly due to the complications from the Maillard and lipid oxidization reactions. By comparing time‐courses of the levels of cysteine and Cys‐Amadori compounds, and 294 and 420 nm UV absorbance values in the reaction systems under 120°C with or without 2% methyl linoleate, it was revealed that the underlying lipid effect mechanism was to initially inhibit and later attend the Maillard reaction, leading to less formation of the Maillard compounds and generation of the lipid‐Maillard compounds.
Amadori rearrangement
Lipid Oxidation
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Flavour
Amadori rearrangement
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The Maillard reaction, also known as non-enzymatic browning reaction between reducing sugars and amino groups. This reaction is responsible for the formation of several compounds, called MRP (Maillard Reaction Products) for food products. The Maillard reaction produces undesirable effects during the processing and storage of different liquid foods such as milk or fruit juices whereas for other solid foods the changes are favorable (in the case of bread, breakfast cereals, candies, coffee, chocolate, etc.). The Maillard reaction is a complex reaction, since it is influenced by many factors such as temperature, pH, time, water activity, type and concentration of reactant source and sugar involved. In heated food products, two carcinogenic compounds are produced during maillard reactions, acrylamide and imidazoquinoline. Furosine and HMF are two compounds that indicate the extent of the maillard reaction related to the type and intensity of the food processing conditions. Keywords: Maillard reaction, melanoidin, furfural, amadori rearrangement
Browning
Amadori rearrangement
Melanoidin
Reducing sugar
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Browning
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Maillard reaction is a very important and the most complex reaction which is occurred in the process of food processing and storage and plays an active role on the formation of flavor compounds in foods. However, the food safety problem of Maillard reaction increased gradually in the past two or three decades. Maillard reaction was affected by the amino and carbonyl groups of food component, but little research was reported about the interference effect of other substance on the Maillard reaction. This paper reviews the characteristics of antioxidants and free radical formation which happened in the process of Maillard reaction, and the effect of phenolic antioxidants on the formation of harmful substances, such as acrylamide, furan and HMF. On this basis, the paper also provides some scientific issues in the future study.
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Flavor changes by heating foods are due to many reactions that occur among various components in foods. Among the reactions, the Maillard reaction of sugars with proteins (amino acids) significantly contributes to the flavor formation of heated foods. Simple Maillard model systems consisting of a sugar and an amino acid form varieties of flavors which are mainly changed by a class of an amino acid. The formation of flavors and volatile chemicals by the Maillard reaction is highly affected by reaction conditions : temperature, duration, water content and pH. The volatile compounds produced by the Maillard reaction include many classes of chemicals : furans, furanones, pyrones, Strecker aldehydes, pyrazines, pyrroles, oxazoles, thiols, thiophenes, thiazoles and cyclic polysulfides. The formation mechanisms of these compounds have been intensively investigated. The Maillard reactions are widely used to produce flavoring materials. These applications are shown in many patents claimed .
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Maillard reaction is the focus of meat science for years.Maillard reaction is a complicated non-enzymatic browning reaction between reducing sugar and amino acid in food processing.Maillard reaction promotes the formation of flavor and brown color of some cooked foods.Furthermore,a novel,natural and non toxic antioxidant could be prepared by maillard reaction products in the future.But,some poisonous might be formed during maillard reaction,it also devalues some food nutrition and destructs some essential amino acids.In the paper,we reviewed the mechanism,affecting factors,control methods of maillard reaction and its application in food processing.
Browning
Reducing sugar
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Maillard reaction products are crucial important in the cigarette and food flavor field.14 kinds of Maillard reaction products were made in different materials and reaction conditions.Maillard reaction products were studied in tobacco flavoring.The aromatic components of the reaction product were analyzed by gas chromatography.Results indicated that Aroma and taste of cigarette were significantly improved by adding the Maillard reaction products into tobacco.
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It was almost 100 years ago when Louis-Camille Maillard discovered the reaction between amino acids and sugars that was subsequently named after him. However, it was another 40 years before its contribution to food flavor was appreciated. Since then many hundreds of compounds derived from the Maillard reaction have been identified in cooked foods. Studies of model Maillard systems have provided understanding of the pathways involved in formation of these compounds. However, model systems never deliver all the sensory characteristics of cooked foods and model systems are much more susceptible to small variation in reaction conditions. In a food the complex mixture of sugar and amino acid precursors, and the presence of structural components and other reactive compounds, provide control of the Maillard reaction so that consistent and characteristic flavor is delivered in that food. This paper reviews some of the interactions that occur in real foods during cooking and thereby provide natural control of Maillard flavor in food.
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