Article
Chemistry, Applied
Yongkang Ye, Shuangshuang Ye, Zhangxiang Wanyan, Hao Ping, Zixun Xu, Shudong He, Xiaodong Cao, Xiangyang Chen, Wanwan Hu, Zhaojun Wei
Summary: This study investigated the impact of oxidized beef tallow on the volatile compositions and sensory properties of soybean meal-based Maillard reaction products (MRPs). The oxidized tallow, obtained through various methods, contained a higher number of volatile compounds compared to untreated tallow. Additionally, the addition of oxidized beef tallow significantly increased the composition of various volatile substances in the hydrolyzed soybean meal-based Maillard reaction system. The highest levels of oxygen-containing heterocycles, sulfur-containing compounds, and nitrogen-containing heterocycles, which contribute positively to sensory properties, were observed in the ETT-MRPs. This correlation suggests that ETT can effectively enhance the sensory and flavor attributes of hydrolyzed soybean meal-derived MRPs.
Review
Nutrition & Dietetics
Shuyun Liu, Hanju Sun, Gang Ma, Tao Zhang, Lei Wang, Hui Pei, Xiao Li, Lingyan Gao
Summary: The Maillard reaction plays a crucial role in food processing by improving flavor through the production of various flavor compounds. Additionally, MR significantly affects the color and odor of food products, highlighting the need to regulate various influencing factors.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Shuang Bai, Liqin You, Chen Ji, Tonggang Zhang, Yongrui Wang, Duo Geng, Shuang Gao, Yongzhao Bi, Ruiming Luo
Summary: This study investigated the effects of different stir-frying stages on the formation of flavor volatile compounds, Maillard reaction products, and potentially hazardous substances in stir-fried beef sao zi. The results showed that most of the volatile compounds were produced during the stir-frying fat process. Prolonging the stir-frying time promoted the formation of Maillard reaction products and some hazardous substances, but they still remained within the safety range.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Zhiliang Zheng, Min Zhang, Wenchao Liu, Yaping Liu
Summary: The study found that MUP enhances the Maillard reaction but also results in more hydrophobic amino acids in MRPs; adding phospholipids significantly increases the content of volatile compounds in MRPs, especially sulfur compounds; beef tallow encapsulation has no significant impact on the sensory characteristics of MRPs, while adding phospholipids after MUP and beef tallow encapsulation can enhance the saltiness and umami of MRPs, reduce astringency.
Article
Food Science & Technology
Ao Sun, Lining Chen, Wei Wu, Olugbenga P. Soladoye, Yuhao Zhang, Yu Fu
Summary: Wheat gluten protein hydrolysates were subjected to xylose-induced Maillard reaction at different temperatures (80℃, 100℃, and 120℃) after preparation by Flavourzyme. The resulted MRPs showed increased UV absorption and fluorescence intensity at 120℃, indicating the formation of a large amount of Maillard reaction intermediates. Both thermal degradation and cross-linking occurred during the Maillard reaction, with the former playing a more dominant role at 120℃. MRPs at 120℃ exhibited high umami and low bitter taste, accompanied by a high content of umami amino acids and low content of bitter amino acids. Furans and furanthiols with pronounced meaty flavor were identified as the main volatile compounds in MRPs at 120℃. Overall, high temperature-induced Maillard reaction of wheat gluten protein hydrolysates and xylose is a promising strategy for generating potential plant-based meat flavoring.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Wenbin Du, Yutang Wang, Qinghong Yan, Shuang Bai, Yatao Huang, Long Li, Yuwen Mu, Ashbala Shakoor, Bei Fan, Fengzhong Wang
Summary: This study investigated the effect of the number and position of unsaturated bonds in aliphatic aldehydes on Maillard reaction for the generation of stewed meat-like volatile compounds. The results showed that certain aldehydes exhibited stronger inhibition of the reaction than others. A carbohydrate module labeling approach was used to present the formation pathways of volatile compounds derived from the reaction. The addition of aliphatic aldehydes changed the formation pathway of certain compounds.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Thermodynamics
Ning Li, Wuchuan Sun, Shenghua Liu, Xiaokang Qin, Yuwei Zhao, Yanju Wei, Yingjia Zhang
Summary: The study investigated the combustion characteristics of DMM through experimental and kinetic modeling approaches. The proposed detailed kinetic model showed that C-O bond fissions were the dominating reaction pathways in high temperature DMM chemistry. The model was validated against experimental data and demonstrated its ability to predict DMM combustion under various conditions.
COMBUSTION AND FLAME
(2021)
Article
Thermodynamics
Songlin Liu, Weidong Fan, Xin Wang, Jun Chen, Hao Guo
Summary: This study re-evaluates the rate constant and activation energy of N2O elementary reaction and improves the elementary reaction involving N2O based on previous research. The kinetic parameters of N2O reacting with other substances are also updated, providing important references for the research on N2O and nitrogen oxides.
Article
Chemistry, Applied
Dilara Sen, Vural Gokmen
Summary: A kinetic model was proposed to study Maillard and caramelization reactions in low moisture foods. The study found that the composition and physicochemical characteristics of different seeds influenced the formation of reaction products.
Article
Food Science & Technology
Heping Cui, Junhe Yu, Yun Zhai, Linhui Feng, Pusen Chen, Khizar Hayat, Yan Xu, Xiaoming Zhang, Chi -Tang Ho
Summary: This review provides insights into the formation and degradation of ARPs, as well as their role in the regulation of Maillard flavor and browning. The preparation of ARPs in aqueous medium and natural deep eutectic solvent methods are proposed as green and efficient ways for industrial production. ARPs have great potential as taste enhancers and flavor precursors in various food products, with controlled formation of process flavor and browning being achievable through their application.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Stefan Spreng, Ania Schaerer, Luigi Poisson, Matthieu Chaumonteuil, Frederic Mestdagh, Tomas Davidek
Summary: Through biomimetic experiments, the non-volatile reaction products formed during the early stage of coffee roasting were studied, with thorough analysis using liquid chromatography-mass spectrometry techniques revealing a variety of pyrazine structures for the first time. The predominant precursors and formation pathways were identified, enhancing the understanding of Maillard reaction mechanisms.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Shiyao Jiang, Wenjing Luo, Qiuqi Peng, Zhengyan Wu, Hongbo Li, Hongjuan Li, Jinghua Yu
Summary: This study assessed the impact of reducing dissolved oxygen content on the quality of UHT milk using flash deoxygenation treatment. The results showed that flash deoxygenation significantly inhibited oxidation and Maillard reactions, improved stability, and reduced the content of undesirable volatile flavor substances in the milk.
Article
Nutrition & Dietetics
Yingjie Ma, You Long, Feng Li, Yan Zhang, Bei Gan, Qiang Yu, Jianhua Xie, Yi Chen
Summary: A kinetic model approach was used to explore the formation and elimination of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in the glucose-asparagine-linoleic acid ternary system. The results showed that the elimination of glucose and asparagine and the formation of various products followed first-order reaction kinetics, with reaction rate constants increasing with temperature.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Analytical
Rui Li, Xiaoqing Yin, Shiyi Zhang, Jinchu Yang, Mingqin Zhao
Summary: The study synthesized two Amadori analogues and evaluated their potential as flavor precursors through thermal analysis. Results showed that the flavor profiles of the analogues were different from Amadori compounds and were influenced by pyrolytic temperatures. Possible mechanisms of the pyrolytic processes were also proposed.
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
(2021)
Article
Food Science & Technology
Dilara Sen, Vural Gokmen
Summary: This study proposes a kinetic model for acrylamide formation in low-moisture foods by using a multiresponse kinetic modeling approach, and validates the model through roasting edible nuts and seeds. The model is significant for predicting the formation of acrylamide concentration during the roasting of foods with similar compositional characteristics.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Jane K. Parker, Stella Lignou, Kenneth Shankland, Phillipa Kurwie, Huw D. Griffiths, David A. Baines
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Agriculture, Dairy & Animal Science
Ashleigh Stewart, Alistair Grandison, Colette Fagan, Angela Ryan, Daniel Festring, Jane K. Parker
JOURNAL OF DAIRY SCIENCE
(2018)
Article
Chemistry, Applied
Dimitrios P. Balagiannis, Donald S. Mottram, Jeremy Higley, Gordon Smith, Bronislaw L. Wedzicha, Jane K. Parker
Article
Chemistry, Applied
De-Wei Chen, Dimitrios P. Balagiannis, Jane K. Parker
Article
Agriculture, Multidisciplinary
De-Wei Chen, Dimitrios P. Balagiannis, Jane K. Parker
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2019)
Article
Food Science & Technology
Jose A. Piornos, Alexia Delgado, Remi C. J. de La Burgade, Lisa Methven, Dimitrios P. Balagiannis, Elisabeth Koussissi, Eric Brouwer, Jane K. Parker
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Behavioral Sciences
Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, Cedric Bouysset, Nicola Pirastu, Michele Dibattista, Rishemjit Kaur, Marco Tullio Liuzza, Marta Y. Pepino, Veronika Schoepf, Veronica Pereda-Loth, Shannon B. Olsson, Richard C. Gerkin, Paloma Rohlfs Dominguez, Javier Albayay, Michael C. Farruggia, Surabhi Bhutani, Alexander W. Fjaeldstad, Ritesh Kumar, Anna Menini, Moustafa Bensafi, Mari Sandell, Iordanis Konstantinidis, Antonella Di Pizio, Federica Genovese, Lina Ozturk, Thierry Thomas-Danguin, Johannes Frasnelli, Sanne Boesveldt, Ozlem Saatci, Luis R. Saraiva, Cailu Lin, Jerome Golebiowski, Liang-Dar Hwang, Mehmet Hakan Ozdener, Maria Dolors Guardia, Christophe Laudamiel, Marina Ritchie, Jan Havlicek, Denis Pierron, Eugeni Roura, Marta Navarro, Alissa A. Nolden, Juyun Lim, Katherine L. Whitcroft, Lauren R. Colquitt, Camille Ferdenzi, Evelyn Brindha, Aytug Altundag, Alberto Macchi, Alexia Nunez-Parra, Zara M. Patel, Sebastien Fiorucci, Carl M. Philpott, Barry C. Smith, Johan N. Lundstrom, Carla Mucignat, Jane K. Parker, Mirjam van den Brink, Michael Schmuker, Florian Ph S. Fischmeister, Thomas Heinbockel, Vonnie D. C. Shields, Farhoud Faraji, Enrique Santamaria, William E. A. Fredborg, Gabriella Morini, Jonas K. Olofsson, Maryam Jalessi, Noam Karni, Anna D'Errico, Rafieh Alizadeh, Robert Pellegrino, Pablo Meyer, Caroline Huart, Ben Chen, Graciela M. Soler, Mohammed K. Alwashahi, Antje Welge-Lussen, Jessica Freiherr, Jasper H. B. de Groot, Hadar Klein, Masako Okamoto, Preet Bano Singh, Julien W. Hsieh, Danielle R. Reed, Thomas Hummel, Steven D. Munger, John E. Hayes
Article
Agriculture, Multidisciplinary
Jose A. Piornos, Dimitrios P. Balagiannis, Lisa Methven, Elisabeth Koussissi, Eric Brouwer, Jane K. Parker
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Chemistry, Applied
Tolgahan Kocadagli, Lisa Methven, Avinash Kant, Jane K. Parker
Summary: This study aimed to enhance the baked flavor of low-acrylamide potato products by adding specific amino acids and key intermediates. The results showed that increasing both Strecker aldehydes and pyrazines together led to the highest increase in baked flavor. This work highlights the possibility of improving flavor without increasing acrylamide concentration.
Article
Chemistry, Applied
Fernanda Papa Spada, Dimitrios P. Balagiannis, Eduardo Purgatto, Severino Matias do Alencar, Solange Guidolin Canniatti-Brazaca, Jane K. Parker
Summary: The study aimed to characterize the aroma compounds in flours prepared from roasted jackfruit seeds and compare them with Brazilian cocoa powder. Jackfruit seeds produced additional pyrazines compared to cocoa products, some of which were responsible for the characteristic earthy "roasted jackfruit seed" aroma. The fermented sample had the most similar aroma profile to cocoa powder.
Article
Biophysics
Sam R. Aspinall, Jane K. Parker, Vitaliy V. Khutoryanskiy
Summary: The review discusses the physical, chemical, and structural properties of key components in oral care products, highlighting the need for controlled release of ingredients for better oral health. Despite the availability of modern products, dental caries incidence is still rising, making the development of oral care products a challenging process.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2021)
Article
Food Science & Technology
Jane K. Parker, Lisa Methven, Robert Pellegrino, Barry C. Smith, Simon Gane, Christine E. Kelly
Summary: Olfactory dysfunction, known as parosmia, is a common symptom of Long COVID. This study aimed to identify the key food triggers of parosmic distortions and investigate the relationship between distortion and disgust. The results showed a significant correlation between the strength of distortion and disgust, with distorted items described as unpleasant or gag-inducing 84% of the time. These findings suggest that parosmia can lead to changes in eating behaviors and have serious consequences for mental health and quality of life.
Article
Biochemistry & Molecular Biology
Huiqi Yeo, Dimitrios P. Balagiannis, Jean H. Koek, Jane K. Parker
Summary: The shift towards vegan and vegetarian diets has posed a challenge in creating meat aroma from plant-based alternatives. To understand the odor differences between boiled beef and boiled chicken, aroma extracts were isolated and analyzed, revealing the presence of sulfur-containing compounds, unsaturated aldehydes, and thiazoles.
Article
Food Science & Technology
Rosa C. Sullivan, Samantha Nottage, Fiyinfolu Makinwa, Maria Jose Oruna-Concha, Colette C. Fagan, Jane K. Parker
Summary: This study examined the role of selected non-volatile compounds in cooked cheese flavor, both as tastants and as precursors of aroma generation in the Maillard reaction. The study found that the concentration of sugars, amino acids, and gamma-glutamyl dipeptides decreased during cooking, while the concentration of diketopiperazines and some organic acids increased.
Proceedings Paper
Chemistry, Analytical
XinLing Chua, Elizabeth Uwiduhaye, Petroula Tsitlakidou, Stella Lignou, Huw D. Griffiths, David A. Baines, Jane K. Parker
SEX, SMOKE, AND SPIRITS: THE ROLE OF CHEMISTRY
(2019)