Controlling Maillard Pathways To Generate Flavors
Controlling Maillard Pathways To Generate Flavors
复制标题
控制美拉德途径产生风味
DOI：
10.1021/bk-2010-1042.ch010
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发表时间：
2010
期刊：
影响因子：
--
通讯作者：
Elmore J
中科院分区：
文献类型：
--
作者：
Elmore J
In fried and baked potatoes the Maillard reaction gives desirable aroma, while asparagine reacts with sugars to give acrylamide, a suspected carcinogen. Sugars and free amino acids were measured in unstored potatoes, and potatoes stored for 1 month at 4°C and 12°C. Reducing sugars in tubers stored at 4°C and 12°C increased by ten and two times, respectively. Changes in free amino acids were smaller, although asparagine increased at both temperatures. Formation of acrylamide and aroma compounds in heated potato flour was dependent on levels of total sugars, relative to levels of total free amino acids. When sugar levels were relatively high, i.e., in samples stored at 4°C, acrylamide and aroma compound formation were proportional to sugar concentration. When sugar levels were low, acrylamide and aroma compound formation were proportional to the concentrations of their precursor amino acids, expressed as a percentage of total free amino acids.
