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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| Format: | Article |
| Language: | English English |
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Wiley Interscience
2008
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| 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 |
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| author | Kam, Huey Wong Abdul Aziz, Suraini Mohamed, Suhaila |
| author_facet | Kam, Huey Wong Abdul Aziz, Suraini Mohamed, Suhaila |
| author_sort | Kam, Huey Wong |
| collection | UPM |
| 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. |
| first_indexed | 2024-03-06T07:11:37Z |
| format | Article |
| id | upm.eprints-7228 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:11:37Z |
| publishDate | 2008 |
| publisher | Wiley Interscience |
| record_format | dspace |
| spelling | 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 |
| 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 |
| title | 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_short | 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 |
| 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 |
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