Abstract
This study investigated the influence of structured fluids on Maillard-type reactions. The decomposition of xylose and the formation of volatile compounds were affected by the type of structured fluid used as reaction medium. In model systems based on xylose and glycine or leucine, xylose was preferably degraded in the hexagonal phase, compared to other mesophases and the aqueous sample. In parallel, norfuraneol was accumulated in the hexagonal phase. The data obtained indicate that molecular organisation of the reaction medium and flavour precursors can play an important role in food systems containing ingredients that tend to form self-assembly structures.
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