Maillard Reaction in Flavor Generation

TL;DR: In this article, it was shown that the final products of the Maillard reaction are heterocyclic in nature with desirable sensory characteristics, leading to the formation of products that participate in the generation of other compounds.

TL;DR: In this article, a review aims to describe the common mechanisms by which starch contributes to food flavor, including participating in flavor formation, and affecting flavor release throughout starch multiscale structure: particle morphology, crystal structure, molecular structure.

TL;DR: In this paper, the effect of processing temperature on the evolution of volatiles during grape must concentration upon cooking was investigated by Proton Transfer Reaction Mass Spectrometry (PTR-MS), where the intensity of the heat treatment influenced the volatile molecules generated after the activation of the non enzymatic browning reactions during the cooking process.

TL;DR: The products of reactions of hydrogen sulfide with 2,3-butanedione and with 2-3-pentanedione in dilute ethanolic solution were analyzed by GC-MS and GC-odor port analysis.

TL;DR: In this paper, the effect of long-chain aldehydes on the formation of alkyl-substituted pyrazines was investigated in model systems of acetol and ammonium acetate with and without the addition of pentanal or hexanal.

TL;DR: The largest quantities of lipid oxidation products were detected in systems containing all three components of zein, corn amylopectin and corn oil extruded at barrel temperatures of 120°C and 165°C were analyzed by GC and GU/MS as discussed by the authors.