Thermally Generated Flavors

by Parliment, Thomas H.; Morello, Michael J.; McGorrin, Robert J.

• ISBN13: 9780841227422
• ISBN10: 084122742X
• Format: Hardcover
• Copyright: 1994-05-05
• Publisher: Amer Chemical Society

Summary

The first book to comprehensively cover microwave and extrusion generated volatiles. Includes discussion of food flavor applications. Features new isolation and analysis techniques to evaluate flavors generated from heated food systems. Examines generation of Maillard-reaction flavors and characteristic odor compounds from complex model systems that mimic food-processing conditions. Describes reactions between carbohydrates and amino acids in the presence of lipids. Proposes mechanisms to explain differences between volatile compounds generated by microwave, extrusion, and conventional heating processes. Examines legal and regulatory aspects of process flavors.

Table of Contents

Maillard, Microwave, and Extrusion Cooking: Generation of Aromas

Regulatory Status of Maillard Reaction Flavors

Process Flavors and Precursor Systems: Commercial Preparation and Use

Basic Principles for Protecting New Developments: A Guide to Patent and Trade Secret Protection

Detection of Amadori Compounds in Heated Foods

Maillard Reaction Products from Microwave Heating of Model Systems: Exploiting Gas Chromatographic Variables

Gas Chromatography--Olfactometry of Glucose-Proline Maillard Reaction Products

Molasses Flavor Investigations with Sulfur Chemiluminescence Detection

Isolation of Aroma Volatiles from an Extruded Oat Ready-To-Eat Cereal: Comparison of Distillation-Extraction and Supercritical Fluid Extraction

Flavor Compounds Formed during the Maillard Reaction

Dicarbonyl Sugar Derivatives and Their Role in the Maillard Reaction

Mechanism of Pyrazine Formation

Reactivity of Peptides in the Maillard Reaction

Aroma Volatiles from Meatlike Maillard Systems

New Aroma Compounds in Wheat Bread

Formation Pathways for Primary Roasted Coffee Aroma Compounds

Indicator Compounds and Precursors for Cocoa Aroma Formation

Effect of pH on the Volatile Compounds Formed in a Xylose-Lysine Model System

Flavors from the Reaction of Lysine and Cysteine with Glucose in the Presence of Lipids

Formation of Maillard Products in the Proline-Glucose Model System: High-Temperature Short-Time Kinetics

Pyridoimidazoles, Histidine-Specific Reaction Products

Role of Cysteine in the Formation of 2-Methyl-3-furanthiol in a Thiamine-Cysteine Model System

Flavoring in Extrusion: An Overview

Lipid Oxidation in Extruded Products

Maillard Reaction Volatile Compounds and Color Quality of a Whey Protein Concentrate-Corn Meal Extruded Product

Ammonium Bicarbonate and Pyruvaldehyde as Flavor Precursors in Extruded Food Systems

Collection and Characterization of Volatile Compounds Released at the Die during Twin Screw Extrusion of Corn Flour

Formation and Degradation of Tryptophan Amadori Products during Extrusion Processing

Flavor Properties of Extrusion Cooked Mechanically Deboned Pork

Extrude Taro (Colocasia esculenta) Volatiles

Glycoside as a Flavor Precursor during Extrusion

Chain Length and Functional Group Impact on Flavor Retention during Extrusion

Critical Factors in Microwave-Generated Aromas

Flavor and Flavorings in Microwave Foods: An Overview

Microwave Volatilization of Aroma Compounds

Flavor Volatilization in Microwave Food Model Systems

Nonequilibrium Partition Model for Prediction of Microwave Flavor Release

Microwave and Thermally Induced Maillard Reactions

Flavor in the Cysteine-Glucose Model System Prepared in Microwave and Conventional Ovens

Flavor Formation during Frying and Subsequent Losses during Storage and Microwave Reheating in Pancakes

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