Kinetics of Flavor Formation during Maillard Browning

摘要: It is well recognized that the Maillard reaction plays an important role in formation of aroma compounds during thermal processing foods. Early flavor studies on this focused identifying were formed through heating model systems. This work provided some insight into relationships between precursors and conditions individual compounds. Subsequent has determining chemical pathways to explain these Some most recent area have included quantitative aspects which permitted kinetic analysis data. demonstrated how sensitive both compositional changes. Additionally, we found volatiles can be extremely interdependent unpredictable. One generate data for volatile a simple system, include another precursor should no direct effect kinetics interest find major presentation will overview published discuss unexpected anomalies observed.