Document Detail

Kinetic modeling of the generation of 2- and 3-methylbutanal in a heated extract of beef liver.
MedLine Citation:
PMID:  19817419     Owner:  NLM     Status:  MEDLINE    
Quantitative control of aroma generation during the Maillard reaction presents great scientific and industrial interest. Although there have been many studies conducted in simplified model systems, the results are difficult to apply to complex food systems, where the presence of other components can have a significant impact. In this work, an aqueous extract of defatted beef liver was chosen as a simplified food matrix for studying the kinetics of the Maillard reaction. Aliquots of the extract were heated under different time and temperature conditions and analyzed for sugars, amino acids, and methylbutanals, which are important Maillard-derived aroma compounds formed in cooked meat. Multiresponse kinetic modeling, based on a simplified mechanistic pathway, gave a good fit with the experimental data, but only when additional steps were introduced to take into account the interactions of glucose and glucose-derived intermediates with protein and other amino compounds. This emphasizes the significant role of the food matrix in controlling the Maillard reaction.
Dimitrios P Balagiannis; Jane K Parker; D Leo Pyle; Neil Desforges; Bronislaw L Wedzicha; Donald S Mottram
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  57     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2009 Nov 
Date Detail:
Created Date:  2009-11-05     Completed Date:  2010-02-17     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  9916-22     Citation Subset:  IM    
Department of Food Biosciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
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MeSH Terms
Aldehydes / chemistry*
Food Handling*
Hot Temperature
Liver / chemistry*
Meat / analysis*
Models, Chemical
Grant Support
//Biotechnology and Biological Sciences Research Council
Reg. No./Substance:
0/2-methylbutanal; 0/Aldehydes; 590-86-3/isovalerylaldehyde

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