Document Detail

Glycerol, an Underestimated Flavour Precursor in Maillard Reaction.
MedLine Citation:
PMID:  23373461     Owner:  NLM     Status:  Publisher    
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 an ubiquitous food ingredient and an underestimated flavor precursor.
Candice Smarrito-Menozzi; Walter Matthey-Doret; Stéphanie Devaud-Goumoens; Florian Viton
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-2-2
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2013 Feb 
Date Detail:
Created Date:  2013-2-4     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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