Table Of ContentControlling Maillard Pathways To
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In Controlling Maillard Pathways To Generate Flavors; Mottram, D., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
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In Controlling Maillard Pathways To Generate Flavors; Mottram, D., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
1042
ACS SYMPOSIUM SERIES
Controlling Maillard Pathways To
Generate Flavors
Donald S. Mottram, Editor
1 University of Reading
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s.org 042.f Andrew J. Taylor, Editor
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http://pubs.a21/bk-2010- University of Nottingham
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Sponsored by the
ACSDivisionofAgriculturalandFoodChemistry,Inc.
AmericanChemicalSociety,Washington,DC
In Controlling Maillard Pathways To Generate Flavors; Mottram, D., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
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ControllingMaillardpathwaystogenerateflavors/[editedby]DonaldS.Mottram,Andrew
01 J.Taylor;sponsoredbytheACSDivisionofAgriculturalandFoodChemistry.
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In Controlling Maillard Pathways To Generate Flavors; Mottram, D., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
Foreword
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the series is to publish timely, comprehensive books developed from the ACS
sponsoredsymposiabasedoncurrentscientificresearch. Occasionally,booksare
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In Controlling Maillard Pathways To Generate Flavors; Mottram, D., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
Preface
TheroleoftheMaillardreactioninformingflavorsfromaminoacidandsugar
precursorshasbeenstudiedformanyyears. Toestablishthebasicchemistryofthe
reaction,researchershaveusedmodelsystems,oftensolutionsofasingleamino
acid with a single sugar. Despite the apparent simplicity of the system, heating
1 suchasolutioncangeneratetensifnothundredsofcompoundsandthisrequires
0
0
org 42.pr cTahriesfutalsaknidsetismpeec-ciaolnlysulmabionrgioaunsailfytshisetMoaiidlelanrtdifyreaacntdioqnuiasnftoiflyloweaecdhocvoemriptosntiemnte.
http://pubs.acs.21/bk-2010-10 cmthoaauntrylsDeeaaad(ntaoatrlofyruosflnemadsveotarhrreedfiomrferfmeoqrduaeeitnrlietosdnpy.,rsoatecnmedssvsiahnragisocuaosllnosdcwihteieodmnrese,sseeha.agrvc.,ehteberemsepntoeprsratotuupdroyesetohdretpopHaitd)hewwnhtaieyfnys
12 | 0.10 themain“routes”thatleadtoflavorcompounds. TheschemeproposedbyHodge
01
2 on June 21, 210, 2010 | doi: cop(shvreiaenerrcaaCiclphltleaverpsiiets,ewtnirca1oma4freoftolhmyrearapesna,feteuhr.negwdn.a,ecybressrset.)aawSndduaflicsnahpgvusoocbrfhlifestrhmhoeemedrsopmhlreaoavlnoieynfelyae,emdaasirtnsowoaoegalnolceaibdsousfatintsnhtaielfplompgrrmiaeviciennisagcatoisognonotmrooodefl
5.4ust theroleofC5andC6sugarsincontrollingtherateofreaction.
63.3Aug The main development since the publication of model system reaction
y 89.1Web): socfhseumgeasrshaasnbdeeanmtionounadceirdsstawndiththe13pCathawnday1s5Ninghraesatperrodveetdailh.igIsholtyopeifcfelacbtievlelining
d be ( identifyingtheoriginofMaillardend-productsandhasshownthat,insomecases,
adeDat anend-productcanbeformedbymorethanonepathway. Similarlythepossibility
nloon that reactants other than sugar and amino acids can take part in the Maillard
Dowblicati reactionhasbeendemonstratedandtheroleofcarbonylcompoundsformedfrom
u lipid oxidation in the development of meat flavor has been clearly established.
P
More recently, the formation of taste compounds through the Maillard reaction
has been investigated and new potent compounds have been discovered that
can contribute to the overall flavor formed during the Maillard reaction. These
findings also offer the potential for control and manipulation of the Maillard
reactiontoformspecifictypesofflavor.
Althoughthenatureoftheend-productsoftheMaillardreactioninbothfood
and model systems are well documented, applying these principles to control
flavor formation in real foods has proved difficult. Some of the challenges are
recognizedandwell-documented. Forinstance, differentpartsoffoodmaterials
receivedifferentthermaltreatmentsduringprocessing(e.g. bakedbread),which
causes the Maillard reaction to occur to different extents on the surface and
interioroffoods. Foodscanalsocontainmanydifferenttypesofaminoacids,as
well as several different sugar sources, and the reactivity of mixtures of amino
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In Controlling Maillard Pathways To Generate Flavors; Mottram, D., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
acids creates a further level of complexity. The ways in which the physical
and chemical parameters of the food matrix can also influence the mobility and
availability of reactants (and hence change the flavor characteristics in foods) is
alsorecognizedbutnotsowellresearchedasotheraspects.
Thisbookisbasedonasymposiumheldatthe238thACSNationalMeeting
inWashingtonDC,August2009,anddescribesrecentresearchanddevelopments
related to the control of the Maillard reaction to give optimum flavor quality.
Theseincludekineticmodelingofthereaction,theeffectofphysicalparameters
(temperature,time,moisturecontent,pH),andtheeffectofchemicalparameters
(aminoacidandsugarcomposition,thepresenceofothercomponents). Thetopics
covered relate to real food systems and reaction product flavorings, as well as
modelsystems. Contributorsfromacademiaandindustryhavecometogetherto
provideanuptodateoverviewofprogressinthisimportantareaofflavorresearch.
1
00 TheotherpurposeofthesymposiumwastohonortheworkofProfessorDon
org 42.pr Mottram from the University of Reading, UK on the occasion of his retirement.
cs.10 HehasbeenactiveinMaillardchemistryformanyyearsandhasbeenresponsible
http://pubs.a21/bk-2010- fmaolserocshobameneeinssmaegmfroiernaaatlcmrwyeolnartmko,risdtuoecflfhoaravmsortahtrieeosrneoailrnecohhfeearlsitpeaidnddfsoihonadsmsbeteoaetmnfleraenvstopioronfnosjruimbsltaettwfiooonr.tarHaniednhitnhages
12 | 0.10 and encouraging many people who have gone on work in both fundamental and
01 applied flavor research. We thank him for his contribution to Maillard flavor
2 on June 21, 210, 2010 | doi: rAensedarrecwhaJn.dThaiyslocrontinuingenthusiasmforthesubject.
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In Controlling Maillard Pathways To Generate Flavors; Mottram, D., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
Chapter 1
Predictive Modeling of Flavor Compound
Formation in the Maillard Reaction: A SWOT
Analysis
1
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h M. A. J. S. van Boekel*
org 42.c
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2 on June 21, 210, 2010 | doi: siTsuhceuhnimdfoipsropmrutataetnidoc,neboqufutManwatiieltlaatarirvdeefllyfaavrionrfrcfooommodpboepuirnnodgcsesafsobirlnegfo.toodKcqouinnaetlrittoiycl
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ded bate ( tofood,whereweareleftmainlywithempiricalmodels. This
aD paper addresses the strengths and weaknesses of the current
ownloation models in their ability to predict Maillard flavor compounds
Dblic quantitatively, the opportunities to progress with these models
u to make the step to real foods, and the threats that models
P
are simplifications by their very nature. Topics addressed are
the usefulness of uniresponse versus multiresponse models,
mechanistic versus empirical models, model systems versus
real foods. A combination of kinetics and thermodynamics is
proposedasdirectionforfutureresearch.
Introduction
This paper is about the ins and outs of kinetic modeling of the Maillard
reaction, with an emphasis on the flavor compounds formed. It is perhaps
worthwhile to first state the nature and goal of modeling in general. Modeling
is not just putting forward mathematical equations; rather it should be seen as
a scientific approach to understand the complexity of the problem at hand by
©2010AmericanChemicalSociety
In Controlling Maillard Pathways To Generate Flavors; Mottram, D., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
making appropriate assumptions and simplifications (1, 2). Thus, the first step
is to describe the core of the problem. As a second step, this core information
shouldbetranslatedintomathematicalequations(whichmakesitamathematical
model) and the third step is to validate the outcome of the calculations with
experimental data. Often, this does not lead immediately to satisfactory results
and an adjustment of the model may be needed, in other words modeling is of
aniterativenature(1). Ifaftersomeiterationstheresultisdeemedsatisfactorily,
relevantkineticparameters(suchasrateconstants,activationenergyandentropy)
can be estimated by regression techniques; this is done by fitting the model to
the experimental data (1). After that, the final stage is reached, that is to say,
future observations can be predicted, thereby partially reducing the need of new
experiments,butonlypartially,becausethepredictionsneedtobechecked. The
betterthepredictionsappeartobe,themoretrustworthythemodelbecomes.
1
00 Predictivemodelsforfoodsareusuallykineticmodels, becausemostofthe
h
org 42.c foodproblemshaveanelementoftimeinthem; foodqualitychangesovertime
cs.10 (usually deteriorates in time). With respect to kinetic models, a distinction can
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12 | 0.10 law, stating that the rate of a reaction is proportional to the concentration of the
01 reactants. The parameters in mechanistic models may be related to physical
2 on June 21, 210, 2010 | doi: fiaipncatstroiiavgfmahtttehi.toeenTroshebinssseuewrrcgvhiialeltasibos.enErsanmtewecpheicirsolisecnaasrtlhytamenifeotsqid,tueidalssti,ifoofaunnssstiyhoaeenrte,ocuntohnonektsrntdoahenwartninsvd,ewdpphraboaravttisitmdeiodeencaohncmaonmnaitssehtmcaehnmactsnaautiaisscnteiadcsl
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Dblic
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P Modeling of Flavor Compound Formation in the Maillard
MuchofMaillardresearchisdonewithsimplifiedmodelsystems,whichhas
obviously the big advantage that we come to the core relatively easy and that
interpretation becomes more straightforward. The disadvantage however is that
translationoftheobtainedresultstorealfoodsbecomesproblematic. Ontheother
hand,ifMaillardresearchisdonewithrealfoods,theresultsareoftenconflicting
andquiteuncertain,becausetherearesomanyuncontrolledconfoundingfactors
andasaresultthemodelsareofanempiricalnature.
Compared to the modeling of color formation in the Maillard reaction, the
number of papers on modeling of flavor compound formation is rather low.
In general terms, it is fairly well established how the various Maillard flavor
compounds are formed. Figure 1 shows a scheme derived from literature (3) in
whichthisisdepicted.
2
In Controlling Maillard Pathways To Generate Flavors; Mottram, D., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
