Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose.

@article{Adams2011ModelSO,
  title={Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose.},
  author={An Adams and Vaida Kitrytė and Rimantas P Venskutonis and Norbert De Kimpe},
  journal={Journal of agricultural and food chemistry},
  year={2011},
  volume={59 4},
  pages={1449-56}
}
The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways. To study these interactions, we analyzed the volatile compounds resulting from model reactions of lysine or glycine with aldehydes originating from lipid oxidation [hexanal, (E)-2-hexenal, or (2E,4E)-decadienal] in the presence and absence of glucose. The main reaction products identified in these model… CONTINUE READING