Sensory profiles of reaction products between amino acids and D‐fructose or D‐arabino‐hexosulose
作者:
J. Pokorný,
L. Dvořáková,
A. Marcín,
H. Bulantová,
J. Davídek,
期刊:
Food / Nahrung
(WILEY Available online 1979)
卷期:
Volume 23,
issue 9‐10
页码: 921-927
ISSN:0027-769X
年代: 1979
DOI:10.1002/food.19790230909
出版商: WILEY‐VCH Verlag GmbH
数据来源: WILEY
摘要:
AbstractVarious amino acids and their mixtures were heated both with D‐arabino‐hexosulose and with D‐fructose to 100°C and to 130°C, respectively. The character of flavour was determined by the sensory profile analysis. Three main types of odour were present: 1) roasted, burnt, and caramel odour type prevailing in mixtures of amino acids with D‐fructose; 2) flowery, fruity, sweet, and heavy notes prevailing in mixtures of amino acids with D‐arabino‐hexosulose where intensive Strecker degradation takes place; 3) acid, light, and pungent notes. The Strecker degradation is obviously very important in flavour formation during Maillard reactions but other reactions imparting caramel or roasted flavours participate in the reac
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