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


Citation

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

Abstract / Synopsis

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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: 10.1111/j.1365-2621.2006.01445.x
Publisher: Wiley Interscience
Keywords: Amino acids, aroma, Maillard reaction, glucose
Depositing User: Samsida Samsudin
Date Deposited: 10 Jun 2010 16:32
Last Modified: 28 Sep 2015 16:10
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1365-2621.2006.01445.x
URI: http://psasir.upm.edu.my/id/eprint/7228
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