Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions.
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 prod...
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| Format: | Article |
| Language: | English English |
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Wiley-Blackwell
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16669/ http://psasir.upm.edu.my/id/eprint/16669/1/Sensory%20aroma%20from%20Maillard%20reaction%20of%20individual%20and%20combinations%20of%20amino%20acids%20with%20glucose%20in%20acidic%20conditions.pdf |
| _version_ | 1848843025842700288 |
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| author | Wong, Kam Huey Abd. Aziz, Suraini Mohamed, Suhaila |
| author_facet | Wong, Kam Huey Abd. Aziz, Suraini Mohamed, Suhaila |
| author_sort | Wong, Kam Huey |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T08:08:28Z |
| format | Article |
| id | upm-16669 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:08:28Z |
| publishDate | 2008 |
| publisher | Wiley-Blackwell |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-166692015-10-22T02:01:52Z http://psasir.upm.edu.my/id/eprint/16669/ Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. Wong, Kam Huey Abd. Aziz, Suraini Mohamed, Suhaila 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. Wiley-Blackwell 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16669/1/Sensory%20aroma%20from%20Maillard%20reaction%20of%20individual%20and%20combinations%20of%20amino%20acids%20with%20glucose%20in%20acidic%20conditions.pdf Wong, Kam Huey and Abd. 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 0950-5423 10.1111/j.1365-2621.2006.01445.x English |
| spellingShingle | Wong, Kam Huey Abd. Aziz, Suraini Mohamed, Suhaila Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. |
| title | Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. |
| title_full | Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. |
| title_fullStr | Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. |
| title_full_unstemmed | Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. |
| title_short | Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. |
| title_sort | sensory aroma from maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. |
| url | http://psasir.upm.edu.my/id/eprint/16669/ http://psasir.upm.edu.my/id/eprint/16669/ http://psasir.upm.edu.my/id/eprint/16669/1/Sensory%20aroma%20from%20Maillard%20reaction%20of%20individual%20and%20combinations%20of%20amino%20acids%20with%20glucose%20in%20acidic%20conditions.pdf |