Thermal flavour generation

insights from mass spectrometric studies

David Cook, Guy Channell, Ma`Aruf Abd. Ghani, Andrew Taylor

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Fundamental studies of the reaction between glucose and L-asparagine demonstrated effects of moisture and of temperature on the generation of Strecker degradation products, exemplified here by acrylamide. Increasing the humidity of the reaction environment significantly enhanced acrylamide production. Irrespective of humidity, acrylamide was not observed until the reaction temperature was ramped from 100 to 830°C or above. Studies using a more complex food system (wheat bread) have also demonstrated that humidifying the environment during cooking can change the resulting concentrations of key flavour compounds such as pyrazines and Strecker aldehydes. The generation of acrylamide and of 2,5-dimethylpyrazine in a hydrated potato flake system were followed at 180 and 200°C using an on-line gas-phase MS-MS technique. Each of these compounds can be formed subsequent to Strecker-type reactions between amino acids and a common pool of carbonylic intermediates. Production of the pyrazine preceded that of acrylamide, perhaps, indicating that it began at a lower temperature.

Original languageEnglish
Pages (from-to)569-572
Number of pages4
JournalDevelopments in Food Science
Volume43
Issue numberC
DOIs
Publication statusPublished - 2006
Externally publishedYes

Fingerprint

Acrylamide
acrylamides
flavor
Hot Temperature
heat
Pyrazines
pyrazines
Humidity
Temperature
humidity
potato flakes
temperature
Asparagine
Bread
flavor compounds
Cooking
asparagine
Solanum tuberosum
Aldehydes
aldehydes

ASJC Scopus subject areas

  • Food Science

Cite this

Thermal flavour generation : insights from mass spectrometric studies. / Cook, David; Channell, Guy; Abd. Ghani, Ma`Aruf; Taylor, Andrew.

In: Developments in Food Science, Vol. 43, No. C, 2006, p. 569-572.

Research output: Contribution to journalArticle

Cook, David ; Channell, Guy ; Abd. Ghani, Ma`Aruf ; Taylor, Andrew. / Thermal flavour generation : insights from mass spectrometric studies. In: Developments in Food Science. 2006 ; Vol. 43, No. C. pp. 569-572.
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