Advertisement

A Concerted Procedure for the Generation, Concentration, Fractionation, and Sensory Evaluation of Maillard Reaction Products

  • T. H. Parliment

Abstract

The purpose of this work is to present a unified procedure for studying Maillard reaction products. Aqueous solutions of reactants are prepared and buffered as appropriate. The samples are passed through a continuous flow reactor at an elevated temperature for a known residence time. The cooled product is collected in a solvent extraction separatory cylinder and extracted with a solvent such as diethyl ether. The aqueous phase may be pH adjusted prior to extraction to permit selective removal or enhancement of various classes of organic compounds. The product is separated by gas chromatography, detected by mass spectrometry and evaluated by olfactometric procedures.

Keywords

Sensory Evaluation American Chemical Society Maillard Reaction Neutral Fraction Fractionation Procedure 
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.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Fujimaki, M.; Namiki, M.; Kato, H., Eds.; Amino-Carbonyl Reactions in Food and Biological Systems. Proceedings of the 3rd International symposium on the Maillard Reaction, Susono, Shizuoka, Japan, 1–5 July, 1985; Elsevier: New York, 1986 Google Scholar
  2. Hodge, J. E. Origin of Flavor in Foods: Nonenzymatic Browning Reactions, In Symposium on Foods: The Chemistry and Physiology of Flavors. Schultz, H.; Day, E.; Libbey, L., Eds; AVI Publishing Co, Westport, Conn, 1967, pp 456–491Google Scholar
  3. Parliment, T.; McGorrin, R.; Ho, C. T., Eds.; Thermal Generation of Aromas; ACS Symposium Series No. 409; American Chemical Society: Washington, D.C., 1989 CrossRefGoogle Scholar
  4. Parliment, T.; Morello, M., McGorrin, R., Eds.; Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes; ACS Symposium Series No. 543; American Chemical Society: Washington, D.C., 1994 Google Scholar
  5. Parliment, T. Solvent Extraction and Distillation Techniques. In Techniques for Analyzing Food Aroma; Marsili, R., Ed. Marcel Dekker, Inc.: New York, 1997, pp 1–26Google Scholar
  6. Parliment, T. H. Simplification of Complex Flavor Mixtures via Micro Extraction Class Separation. In Food Flavors: Formation, Analysis and Packaging Influences. Contis, E., Ho, C., Mussinan, C., Parliment, T., Shahidi, E, Spanier, A. Eds; Elsevier, The Netherlands, 1998, pp 99–110Google Scholar
  7. Parliment, T. H. A New Technique for GLC Sample Preparation Using a Novel Extraction Device. Perfum. Flavorist 1986, 11, 1–8.Google Scholar
  8. Parliment, T. H.; Stahl, H. D. Generation of Furfuryl Mercaptan in Cysteine-Pentose Model Systems in Relation to Roasted Coffee. In Sulfur Compounds in Foods, Mussinan, C.; Keelan, M., Eds; ACS Symposium series #564; American Chemical Society; Washington, DC, 1994, pp 160–170CrossRefGoogle Scholar
  9. Parliment, T.; Stahl, H. Formation of Furfuryl Mercaptan in Coffee Model Systems. In Developments in Food Science V37A Food Flavors: Generation, Analysis and Process Influence; Charalambous, G. Ed; Elsevier; New York, 1995, pp 805–813Google Scholar
  10. Stahl, H.; Parliment, T. Formation of Maillard products in the Proline-Glucose Model System: High temperature Short-Time Kinetics. In Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes, Parliment, T., Morello, M., McGorrin, R., Eds.; ACS Symposium Series No. 543; American Chemical Society: Washington, D.C., 1994, pp 251–262Google Scholar
  11. Waller, G.; Feather, M., Eds.; The Maillard Reaction in Foods and Nutrition; ACS Symposium Series No. 215; American Chemical Society: Washington, D.C., 1983 CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • T. H. Parliment
    • 1
    • 2
  1. 1.Kraft FoodsTarrytownUSA
  2. 2.Parliment ConsultingUSA

Personalised recommendations