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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: Kam, Huey Wong, Abdul Aziz, Suraini, Mohamed, Suhaila
Format: Article
Language:English
English
Published: Wiley Interscience 2008
Online Access:http://psasir.upm.edu.my/id/eprint/7228/1/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/7228/
http://dx.doi.org/10.1111/j.1365-2621.2006.01445.x
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spelling my.upm.eprints.72282015-09-28T08:10:13Z http://psasir.upm.edu.my/id/eprint/7228/ Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions Kam, Huey Wong Abdul 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 Interscience 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/7228/1/Sensory%20aroma%20from%20Maillard%20reaction%20of%20individual%20and%20combinations%20of%20amino%20acids%20with%20glucose%20in%20acidic%20conditions.pdf Kam, Huey Wong and Abdul 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 1365-2621 http://dx.doi.org/10.1111/j.1365-2621.2006.01445.x 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 Kam, Huey Wong
Abdul Aziz, Suraini
Mohamed, Suhaila
spellingShingle Kam, Huey Wong
Abdul Aziz, Suraini
Mohamed, Suhaila
Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions
author_facet Kam, Huey Wong
Abdul Aziz, Suraini
Mohamed, Suhaila
author_sort Kam, Huey Wong
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 Interscience
publishDate 2008
url http://psasir.upm.edu.my/id/eprint/7228/1/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/7228/
http://dx.doi.org/10.1111/j.1365-2621.2006.01445.x
_version_ 1643823660903956480
score 13.211869

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