Flavor Generation during Extrusion Cooking

  • William E. RihaIII
  • Chi-Tang Ho
Chapter
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 434)

Abstract

Extrusion cooking is a high temperature-short time process which is ideal for the production of flavor volatiles. However, due to the nature of this process there are many opportunities for these volatiles to be lost. This has led many researchers to study the formation and retention of volatiles during extrusion. This review will focus on the flavor related reactions which may occur during extrusion and their occurrence in various flours and due to the addition of reactive precursors.

Keywords

Wheat Flour American Chemical Society Extrusion Process Maillard Reaction Ammonium Bicarbonate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • William E. RihaIII
    • 1
  • Chi-Tang Ho
    • 1
    • 2
  1. 1.Department of Food Science, New Jersey Agricultural Experiment Station RutgersThe State University of New JerseyNew BrunswickUSA
  2. 2.The Center for Advanced Food Technology, Cook College, New Jersey Agricultural Experiment Station RutgersThe State University of New JerseyNew BrunswickUSA

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