Aroma Generation Research Articles

Effect of residual amide content on aroma generation and browning in heated gluten-glucose model systems

The effect of residual amide levels in wheat gluten on the thermal generation of aromas and the formation of brown color was studied. This was accomplished by deamidating native wheat gluten to different levels and heating each fraction with glucose in a closed system at 150 o C for 60 min. The volatiles from the resulting reactant mixtures were then isolated and identified by GC/MS. Brown color development was measured spectropotometrically. It was found that the Maillard-derived aromas decreased as amide levels decreased, as did the formation of brown color. Explanations for these trends are discussed

Soybean Flour Lipoxygenase lsozyme Mutant Effects on Bread Dough Volatiles

ABSTRACTLipoxygenases are implicated in improvement of bread quality after addition of enzyme active soy flour. However, differences among the three major isozymes in soybeans in terms of impact on bread characteristics are not known. Differences exist among soybean lipoxygenase isozymes in terms of stability and generation of volatile flavor and aroma. Soybean flour with different lipoxygenase isozymes present might affect bread dough volatiles or defatting may affect activity of the isozymes. Full fat or defatted soy flour could be added to bread dough. Defatting selectively reduced lipoxygenase 2 activity with little effect on lipoxygenases 1 and 3. Addition of full fat soy flour from mutant isolines indicated that as with soybean homogenates, lipoxygenase 2 is mostly responsible for undesirable aroma compounds. Much higher levels of volatile alcohols were found in soy flour amended bread dough than in soy flour homogenates alone.

Ammonia Affects Maillard Chemistry of an Extruded Autolyzed Yeast Extract: Pyrazine Aroma Generation and Brown Color Formation

ABSTRACTThe effect of ammonia was studied by extruding mixtures of autolyzed yeast extract, glucose, and ammonium bicarbonate. The resulting extrudates were compared for degree of roast aroma generation by analysis of the pyrazine volatiles formed. In addition, the overall extent of the browning reaction was measured by monitoring brown color formation. Samples which contained ammonia exhibited a greater degree of brown color formation; however, ammonia adversely affected the total amount of pyrazines generated. The reactive nature of the free ammonia molecule was suspected to be the governing causative factor.

BOOK REVIEWS

Journal of Food BiochemistryVolume 14, Issue 4 p. 319-325 BOOK REVIEWS First published: August 1990 https://doi.org/10.1111/j.1745-4514.1990.tb00844.xAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Book reviewed in this article: Metal Ions in Biological Systems. Edited by H. Sigel and A. Sigel Yeast: Biotechnology and Biocatalysis. Edited by H. Verachtert and René De Mot. Industrialization of Indigenous Fermented Foods. Edited by Keith H. Stein-kraus. Dietary ω3 and ω6 Fatty Acids: Biological Effects and Nutritional Essentiality. Edited by Claudio Galli and Artemis Simopoulus. Mechanisms and Theory in Food Chemistry, by D. S. Wong. Colloidal Systems and Interfaces, by S. Ross and I. D. Morrison. Review: Thermal Generation of Aromas. Edited by T. H. Parliment, R. J. McGorrin and C-T Ho. Volume14, Issue4August 1990Pages 319-325 RelatedInformation