The kinetics of thermal generation of flavour.
作者： Jane K Parker
DOI: 10.1002/JSFA.5943
关键词: Flavour 、 Biochemical engineering 、 Maillard reaction 、 Thermal 、 Kinetics 、 Chemistry
摘要: Control and optimisation of flavour is the ultimate challenge for food industry. The major route to formation during thermal processing Maillard reaction, which a complex cascade interdependent reactions initiated by reaction between reducing sugar an amino compound. complexity means that researchers turn kinetic modelling in order understand control points manipulate profile. Studies kinetics have developed over past 30 years from single- response empirical models binary aqueous systems sophisticated multi-response matrices, based on underlying chemistry, with power predict some key aroma compounds. This paper discusses detail development generation looks at challenges involved predicting flavour. Copyright © 2012 Society Chemical Industry
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