Kinetic Modeling of the Generation of 2- and 3-Methylbutanal in a Heated Extract of Beef Liver
详细信息 查看全文
- 作者：Dimitrios P. Balagiannis ; Jane K. Parker ; D. Leo Pyle ; Neil Desforges ; Bronislaw L. Wedzicha ; Donald S. Mottram
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2009
- 出版时间：November 11, 2009
- 年：2009
- 卷：57
- 期：21
- 页码：9916-9922
- 全文大小：798K
- 年卷期：v.57,no.21(November 11, 2009)
- ISSN：1520-5118
文摘
Quantitative control of aroma generation during the Maillard reaction presents great scientific and industrial interest. Although there have been many studies conducted in simplified model systems, the results are difficult to apply to complex food systems, where the presence of other components can have a significant impact. In this work, an aqueous extract of defatted beef liver was chosen as a simplified food matrix for studying the kinetics of the Maillard reaction. Aliquots of the extract were heated under different time and temperature conditions and analyzed for sugars, amino acids, and methylbutanals, which are important Maillard-derived aroma compounds formed in cooked meat. Multiresponse kinetic modeling, based on a simplified mechanistic pathway, gave a good fit with the experimental data, but only when additional steps were introduced to take into account the interactions of glucose and glucose-derived intermediates with protein and other amino compounds. This emphasizes the significant role of the food matrix in controlling the Maillard reaction.