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Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions.

The aroma produced in glucose–amino acids (individual and in combination) Maillard reaction, under acidic conditions at 100 °C were determined and compared by trained panellist. Proline produced pleasant, flowery and fragrant aroma. Phenylalanine and tyrosine produced dried roses aroma. Alanine prod...

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Main Authors: Wong, Kam Huey, Abd. Aziz, Suraini, Mohamed, Suhaila
Format: Article
Language:English
English
Published: Wiley-Blackwell 2008
Online Access:http://psasir.upm.edu.my/id/eprint/16669/1/Sensory%20aroma%20from%20Maillard%20reaction%20of%20individual%20and%20combinations%20of%20amino%20acids%20with%20glucose%20in%20acidic%20conditions.pdf
http://psasir.upm.edu.my/id/eprint/16669/
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spelling my.upm.eprints.166692015-10-22T02:01:52Z http://psasir.upm.edu.my/id/eprint/16669/ Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. Wong, Kam Huey Abd. Aziz, Suraini Mohamed, Suhaila The aroma produced in glucose–amino acids (individual and in combination) Maillard reaction, under acidic conditions at 100 °C were determined and compared by trained panellist. Proline produced pleasant, flowery and fragrant aroma. Phenylalanine and tyrosine produced dried roses aroma. Alanine produced fruity and flowery odour, while aspartic acid and serine both produced pleasant, fruity aroma. Arginine, produced a pleasant, fruity and sour aroma at pH 5.2, but not at its natural pH. Glycine, lysine, threonine and valine produced a pleasant caramel-like odour. Isoleucine and leucine gave off a burnt caramel aroma. Methionine developed a fried potato odour. Cysteine and methionine produced savoury, meaty and soy sauce-like flavours. A combination of these amino acids produced different types of aroma, with the stronger note dominating the odour of the mixture. This study will help the prediction of flavour characteristics of hydrolysates from different protein sources. Wiley-Blackwell 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16669/1/Sensory%20aroma%20from%20Maillard%20reaction%20of%20individual%20and%20combinations%20of%20amino%20acids%20with%20glucose%20in%20acidic%20conditions.pdf Wong, Kam Huey and Abd. Aziz, Suraini and Mohamed, Suhaila (2008) Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. International Journal of Food Science and Technology, 43 (9). pp. 1512-1519. ISSN 0950-5423 10.1111/j.1365-2621.2006.01445.x English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description The aroma produced in glucose–amino acids (individual and in combination) Maillard reaction, under acidic conditions at 100 °C were determined and compared by trained panellist. Proline produced pleasant, flowery and fragrant aroma. Phenylalanine and tyrosine produced dried roses aroma. Alanine produced fruity and flowery odour, while aspartic acid and serine both produced pleasant, fruity aroma. Arginine, produced a pleasant, fruity and sour aroma at pH 5.2, but not at its natural pH. Glycine, lysine, threonine and valine produced a pleasant caramel-like odour. Isoleucine and leucine gave off a burnt caramel aroma. Methionine developed a fried potato odour. Cysteine and methionine produced savoury, meaty and soy sauce-like flavours. A combination of these amino acids produced different types of aroma, with the stronger note dominating the odour of the mixture. This study will help the prediction of flavour characteristics of hydrolysates from different protein sources.
format Article
author Wong, Kam Huey
Abd. Aziz, Suraini
Mohamed, Suhaila
spellingShingle Wong, Kam Huey
Abd. Aziz, Suraini
Mohamed, Suhaila
Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions.
author_facet Wong, Kam Huey
Abd. Aziz, Suraini
Mohamed, Suhaila
author_sort Wong, Kam Huey
title Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions.
title_short Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions.
title_full Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions.
title_fullStr Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions.
title_full_unstemmed Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions.
title_sort sensory aroma from maillard reaction of individual and combinations of amino acids with glucose in acidic conditions.
publisher Wiley-Blackwell
publishDate 2008
url http://psasir.upm.edu.my/id/eprint/16669/1/Sensory%20aroma%20from%20Maillard%20reaction%20of%20individual%20and%20combinations%20of%20amino%20acids%20with%20glucose%20in%20acidic%20conditions.pdf
http://psasir.upm.edu.my/id/eprint/16669/
_version_ 1643826282901798912
score 13.211869

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