Monitoring chemical and physical changes during thermal flavor generation.
Monitoring chemical and physical changes during thermal flavor generation.
复制标题
DOI：
10.1021/jf0203803
复制
发表时间：
2002-08
影响因子：
6.1
通讯作者：
J. Turner;L. Sivasundaram;M. Ottenhof;I. Farhat;R. Linforth;A. J. Taylor
中科院分区：
文献类型：
--
作者：
J. Turner;L. Sivasundaram;M. Ottenhof;I. Farhat;R. Linforth;A. J. Taylor
在线技术被开发来监测脱脂奶粉（SMP）加热过程中发生的化学和物理变化。大气压化学电离质谱（APCIMS）的生成和释放的挥发性化合物从SMP在填充床反应器。优化了操作条件，避免了麦芽酚等高沸点化合物的冷凝，系统重现性好（CV < 7%）。差示扫描量热法（DSC）的SMP确定了一个潜在的玻璃化转变的起始温度为67.9摄氏度和一系列的放热事件，涉及到不同阶段的美拉德反应。加热后未发现乳糖结晶。使用加热台反射式FTIR装置，在不同温度下获得光谱。数据分析表明，在波数1017和1064 cm（-1）的强度比和DSC测量的玻璃化转变之间的相关性。该FTIR系统不够灵敏，无法检测美拉德中间体。结合这三种技术的数据，可以更全面地了解美拉德反应过程中的物理变化及其对化学反应的影响。
On-line techniques were developed to monitor chemical and physical changes occurring during the heating of skim milk powder (SMP). Atmospheric pressure chemical ionization mass spectrometry (APCIMS) followed the generation and release of volatile compounds from SMP in a packed-bed reactor. Operating conditions were optimized to avoid condensation of high boiling compounds such as maltol, and the system was highly reproducible (CV < 7%). Differential scanning calorimetry (DSC) of SMP identified a potential glass transition at an onset temperature of 67.9 degrees C and a series of exothermic events that were related to different stages of the Maillard reaction. No lactose crystallization was found after heating. Using a heated stage reflectance FTIR device, spectra were obtained at different temperatures. Analysis of the data showed a correlation between the intensity ratio at wavenumbers 1017 and 1064 cm(-1) and the glass transition measured by DSC. This FTIR system was not sensitive enough to detect Maillard intermediates. Combining data from the three techniques provides a fuller picture of the physical changes during the Maillard reaction and their effects on the chemical reactions.