Abstract
The influence of high hydrostatic pressure (HHP) on the formation of selected odor-active compounds during Maillard-type reactions was investigated. An aqueous model system of D-glucose and L-proline was treated either at 0.1 MPa (AP) or 650 MPa (HHP) respectively, and the most important flavour compounds formed were identified and subsequently quantified. While the roast-smelling odorants 2-acetyl-1-pyrroline and 2- acetyltetrahydropyridine were much decreased at HHP, the caramel-like smelling odorants 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2-hydroxy3-methyl-cyclopenten-1-one were significantly increased at HHP compared to atmospheric pressure.
Published Version
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