Document Detail


The role of the Maillard reaction in the formation of flavour compounds in dairy products - not only a deleterious reaction but also a rich source of flavour compounds.
MedLine Citation:
PMID:  22948260     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Dairy products are heated both during processing and by consumers during food preparation; consumers place a high level of importance on flavour when assessing product acceptability. Of particular importance to the flavour of heated dairy products is the highly complex network of Maillard reactions. Much focus has been placed on the undesirable flavours generated through the Maillard reaction and how to minimise the formation of these flavours. However, beneficial flavours can also be formed by the Maillard reaction; dairy products, such as ghee, are formed by heating and are characterised by the unique flavour generated by this chemistry. This review looks at the Maillard reaction as a source of beneficial flavours for cooked dairy products and the application of models to the study of flavour formation in food systems. Models are typically used to study complex reactions in a simplified way; however, they are not always applicable to food systems.
Authors:
Angela E Newton; Antony J Fairbanks; Matt Golding; Paul Andrewes; Juliet A Gerrard
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-9-4
Journal Detail:
Title:  Food & function     Volume:  -     ISSN:  2042-650X     ISO Abbreviation:  Food Funct     Publication Date:  2012 Sep 
Date Detail:
Created Date:  2012-9-5     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101549033     Medline TA:  Food Funct     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Affiliation:
Biomolecular Interaction Centre, University of Canterbury, PB 4800, Christchurch, 8140, New Zealand.
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