طعم‌های تولیدشده حرارتی: فرآیندهای مایارد، مایکروویو و اکستروژن: توسعه‌یافته از سمپوزیومی که توسط بخش شیمی کشاورزی و غذایی در نشست ملی ۲۰۴ انجمن شیمی آمریکا، واشنگتن دی‌سی، ۲ اوت برگزار شد

Content: Maillard, microwave, and extrusion cooking : generation of aromas / Ira Katz -- Regulatory status of Maillard reaction flavors / Lawrence J. Lin -- Process flavors and precursor systems : commercial preparation and use / Charles H. Manley -- Basic principles for protecting new developments : a guide to patent and trade secret protection / S. Peter Ludwig -- Detection of Amadori compounds in heated foods / K. Eichner, M. Reutter, and R. Wittmann -- Maillard reaction products from microwave heating of model systems : exploiting gas chromatographic variables / J. Eiserich, Takayuki Shibamoto, M. Dinnauer, and W. Jennings -- Gas chromatography-olfactometry of glucose-proline Maillard reaction products / Deborah D. Roberts and Terry E. Acree -- Molasses flavor investigations with sulfur chemiluminescence detection / J.S. Steely and K.R. Zeller -- Isolation of aroma volatiles from an extruded oat ready-to-eat cereal : comparison of distillation-extraction and supercritical fluid extraction / Michael J. Morello -- Flavor compounds formed during the Maillard reaction / Donald S. Mottram -- Dicarbonyl sugar derivatives and their role in the Maillard reaction / Milton S. Feather -- Mechanism of pyrazine formation / H. Weenen, S.B. Tjan, P.J. de Valois, N. Bouter, A. Pos, and H. Vonk -- Reactivity of peptides in the Maillard reaction / P.M.T. de Kok and E.A.E. Rosing -- Aroma volatiles from meatlike Maillard systems / Donald S. Mottram and Frank B. Whitfield -- New aroma compounds in wheat bread / W. Baltes and C. Song -- Formation pathways for primary roasted coffee aroma compounds / Wilhardi Holscher and Hans Steinhart -- Indicator compounds and precursors for cocoa aroma formation / K. Eichner, R. Schnee, and M. Heinzler -- Effect of pH on the volatile compounds formed in a xylose-lysine model system / Jennifer M. Ames and Anton Apriyantono -- Flavors from the reaction of lysine and cysteine with glucose in the presence of lipids / Anna Arnoldi -- Formation of Maillard products in the proline-glucose model system : high-temperature short-time kinetics / Howard D. Stahl and Thomas H. Parliament -- Pyridoimidazoles, histidine-specific reaction products / U.S. Gi and W. Baltes -- Role of cysteine in the formation of 2-methyl-3-furanthiol in a thiamine-cysteine model system / T.A. Bolton, G.A. Reineccius, R. Liardon, and T. Huynh Ba -- Flavoring in extrusion : an overview / Ricardo Villota and James G. Hawkes -- Lipid oxidation in extruded products / William E. Artz and Suresh K. Rao -- Maillard reaction volatile compounds and color quality of a whey protein concentrate-corn meal extruded product / Milton E. Bailey, Richard A. Gutheil, Fu-Hung Hsieh, Chien-Wei Cheng, and Klaus O. Gerhardt -- Ammonium bicarbonate and pyruvaldehyde as flavor precursors in extruded food systems / Henry V. Izzo, Thomas G. Hartman, and Chi-Tang Ho -- Collection and characterization of volatile compounds released at the die during twin screw extrusion of corn flour / Malathy Nair, Zulin Shi, Mukund V. Karwe, Chi-Tang Ho, and Henryk Daun -- Formation and degradation of tryptophan Amadori products during extrusion processing / V.A. Yaylayan, J. Fichtali, and F.R. van de Voort -- Flavor properties of extrusion cooked mechanically deboned pork / M.B. Liu and J.A. Maga -- Extruded taro (Colocasia esculenta) volatiles / J.A. Maga and M.B. Liu -- Glycoside as a flavor precursor during extrusion / Shigeru Tanaka, Mukund V. Karwe, and Chi-Tang Ho -- Chain length and functional group impact on flavor retention during extrusion / C.H. Kim and J.A. Maga -- Critical factors in microwave-generated aromas / Robert F. Schiffmann -- Flavor and flavorings in microwave foods : an overview / Tony van Eijk -- Microwave volatilization of aroma compounds / Ted R. Lindstrom and Thomas H. Parliament -- Flavor volatilization in microwave food model systems / Marlene A. Stanford and Robert J. McGorrin -- Nonequilibrium partition model for prediction of microwave flavor release / Ernst Graf and Kris B. de Roos -- Microwave and thermally induced Maillard reactions / V.A. Yaylayan, N.G. Forage, and S. Mandeville -- Flavor in the cysteine-glucose model system prepared in microwave and conventional ovens / Takayuki Shibamoto and Helen Yeo -- Flavor formation during frying and subsequent losses during storage and microwave reheating in pancakes / H.-C. Li, S.J. Risch, and G.A. Reineccius. Front matter ......Page 1 Copyright © 1994......Page 2 Foreword......Page 4 Preface......Page 5 1 Maillard, Microwave, and Extrusion Cooking Generation of Aromas......Page 7 Microwave Cooking......Page 8 Extrusion Cooking......Page 9 2 Regulatory Status of Maillard Reaction Flavors......Page 12 Regulations Pertaining to Processed Flavors......Page 13 Current Regulatory Status of Processed Flavors......Page 16 Safety of Processed Flavors......Page 17 Literature Cited......Page 19 3 Process Flavors and Precursor Systems Commercial Preparation and Use......Page 21 Flavor Manufacturing Practices......Page 22 The GRAS Concept......Page 24 The Definition of a Process Flavor......Page 26 Modern Safety Evaluation......Page 27 Conclusions......Page 29 Literature Cited......Page 30 Trade Secret Protection......Page 31 Patent Protection......Page 33 Guidelines for Deciding on Trade Secret or Patent Protection......Page 36 Who is the Inventor (the U.S. Rule)......Page 37 Contents of an Invention Disclosure......Page 39 Maintenance of Adequate Notebook Records......Page 40 Avoiding Loss of Intellectual Property Rights......Page 41 Patent Harmonization......Page 42 Literature Cited......Page 43 5 Detection of Amadori Compounds in Heated Foods......Page 45 High Pressure Liquid Chromatography......Page 47 Gas Chromatography......Page 51 Literature cited......Page 56 6 Maillard Reaction Products from Microwave Heating of Model Systems: Exploiting GC Variables......Page 58 EXPERIMENTAL PROCEDURES......Page 59 Selectivity......Page 60 Retention......Page 63 Efficiency......Page 65 CONCLUSIONS......Page 67 LITERATURE CITED......Page 73 7 GC—O of Glucose—Proline Maillard Reaction Products......Page 74 Materials and Methods......Page 75 Results and Discussion......Page 76 Conclusion......Page 78 Literature Cited......Page 81 8 Molasses Flavor Investigations with Sulfur Chemiluminescence Detection......Page 83 Sulfur Compound Detection......Page 84 Analyses......Page 87 Results......Page 88 Discussion......Page 95 Conclusions......Page 96 Literature Cited......Page 97 9 Isolation of Aroma Volatiles from an Extruded Oat Ready-To-Eat Cereal: Comparison of Distillation—Extraction and Supercritical Fluid Extraction......Page 98 Experimental......Page 99 Results & Discussion......Page 100 Literature Cited......Page 104 10 Flavor Compounds Formed during the Maillard Reaction......Page 105 Classification of Flavor Compounds from Maillard Reactions......Page 106 Early stages of the Maillard reaction......Page 107 Oxygen-Containing Aroma Compounds from the Maillard Reaction......Page 110 Nitrogen-Compounds......Page 113 Sulfur-Compounds......Page 114 Factors Influencing the Maillard Reaction......Page 119 Interaction of Lipid with the Maillard Reaction......Page 120 Literature Cited......Page 124 11 Dicarbonyl Sugar Derivatives and Their Role in the Maillard Reaction......Page 128 Initial Stages of the Maillard Reaction......Page 129 The Degradation of Amadori Compounds......Page 131 The Role Of Ascorbic Acid In The Maillard Reaction.......Page 132 Inhibition Of The Maillard Reaction......Page 136 Literature Cited.......Page 141 12 Mechanism of Pyrazine Formation......Page 143 Experimental......Page 144 Results and Discussion......Page 145 Literature cited......Page 158 13 Reactivity of Peptides in the Maillard Reaction......Page 159 Experimental Methods......Page 166 Results and Discussion......Page 169 Literature Cited......Page 179 14 Aroma Volatiles from Meatlike Maillard Systems......Page 181 Furanthiols and Related Compounds in Model Systems......Page 182 Recent Studies on the Reaction of 4-Hydroxy-5-methyl-3-(2H)-furanone with Cysteine......Page 184 Effect of pH on Volatile Formation......Page 186 Literature Cited......Page 190 15 New Aroma Compounds in Wheat Bread......Page 193 Experimental Procedure......Page 195 Results and Discussion......Page 199 Literature Cited......Page 206 16 Formation Pathways for Primary Roasted Coffee Aroma Compounds......Page 207 Results and Discussion......Page 208 Literature Cited......Page 217 17 Indicator Compounds and Precursors for Cocoa Aroma Formation......Page 219 Indicator Compounds for Evaluation of the Degree of Cocoa Roasting......Page 220 Amadori Compounds as Aroma Precursors......Page 225 Literature Cited......Page 227 18 Effect of pH on the Volatile Compounds Formed in a Xylose-Lysine Model System......Page 229 Results and Discussion......Page 230 Literature Cited......Page 239 19 Flavors from the Reaction of Lysine and Cysteine with Glucose in the Presence of Lipids......Page 241 Results and Discussion......Page 242 Literature Cited:......Page 250 20 Formation of Maillard Products in the Proline—Glucose Model System: High-Temperature Short-Time Kinetics......Page 252 Analysis.......Page 254 DISCUSSION OF RESULTS......Page 255 CONCLUSIONS......Page 260 LITERATURE CITED......Page 262 Experimental Procedure......Page 264 Results and Discussion......Page 265 Literature Cited......Page 270 22 Role of Cysteine in the Formation of 2-Methyl-3-furanthiol in a Thiamine—Cysteine Model System......Page 271 Materials and Methods......Page 273 Results and Discussion......Page 276 Literature Cited......Page 278 23 Flavoring in Extrusion: An Overview......Page 280 Flavor Loss......Page 282 Flavor Generation......Page 285 Precursors......Page 287 Stability and Retention......Page 288 Encapsulation......Page 292 Summary......Page 293 Literature Cited......Page 294 24 Lipid Oxidation in Extruded Products......Page 296 Extrusion Effects on Lipids......Page 297 Lipid Oxidation......Page 298 Inhibition of Lipid Oxidation by Transition Metals......Page 301 Experimental Conditions......Page 302 Extrusion Temperature and Lipid Oxidation during Storage......Page 304 Inhibition of Lipid Oxidation with Ferrous Acetate......Page 309 Literature Cited......Page 311 25 Maillard Reaction Volatile Compounds and Color Quality of a Whey Protein Concentrate—Corn Meal Extruded Product......Page 315 Experimental......Page 317 Results and Discussion......Page 318 Conclusions......Page 325 Literature Cited......Page 326 26 Ammonium Bicarbonate and Pyruvaldehyde as Flavor Precursors in Extruded Food Systems......Page 328 Experimental......Page 329 Results and Discussion......Page 330 Conclusions......Page 332 Literature Cited......Page 333 27 Collection and Characterization of Volatile Compounds Released at the Die during Twin Screw Extrusion of Corn Flour......Page 334 Materials and Methods......Page 335 Results and Discussion......Page 336 Literature Cited......Page 346 28 Formation and Degradation of Tryptophan Amadori Products during Extrusion Processing......Page 348 Materials and Methods......Page 349 Results and Discussion......Page 350 Conclusion......Page 354 Literature Cited......Page 355 29 Flavor Properties of Extrusion Cooked Mechanically Deboned Pork......Page 356 Materials and Methods......Page 357 Results and Discussion......Page 360 Literature Cited......Page 364 Materials and Methods......Page 365 Results and Discussion......Page 366 Conclusion......Page 367 Literature Cited......Page 369 31 Glycoside as a Flavor Precursor during Extrusion......Page 370 Experimental......Page 371 Results and Discussion......Page 373 Conclusion......Page 376 Literature Cited......Page 379 Materials and Methods......Page 380 Results and Discussion......Page 381 Literature Cited......Page 384 33 Critical Factors in Microwave-Generated Aromas......Page 385 Microwave Factors in Aroma Development......Page 386 Heating in the Microwave Oven......Page 390 Literature Cited......Page 393 34 Flavor and Flavorings in Microwave Foods: An Overview......Page 394 Effect of Microwave Heating on the Properties of Flavor Compounds......Page 395 Flavor Generation in Foods by Microwave Heating......Page 397 Flavorings for Microwave Food Products......Page 400 Literature Cited......Page 402 35 Microwave Volatilization of Aroma Compounds......Page 404 Materials and Methods......Page 405 Results and Discussion......Page 406 Conclusions......Page 411 Literature Cited......Page 412 36 Flavor Volatilization in Microwave Food Model Systems......Page 413 Experimental Procedures......Page 414 Results and Discussion......Page 417 Literature Cited......Page 434 37 Nonequilibrium Partition Model for Prediction of Microwave Flavor Release......Page 436 Materials and Methods......Page 437 Results and Conclusions......Page 439 Literature Cited......Page 447 38 Microwave and Thermally Induced Maillard Reactions......Page 448 Materials and Methods......Page 449 Results and Discussion......Page 450 Conclusion......Page 453 Literature Cited......Page 455 39 Flavor in the Cysteine—Glucose Model System Prepared in Microwave and Conventional Ovens......Page 456 Flavor Products Formed by Microwave Irradiation and Thermal Heating......Page 457 Factors Affecting Flavor Formation in Microwave Irradiated Systems......Page 460 Conclusions......Page 462 Literature Cited......Page 464 40 Flavor Formation during Frying and Subsequent Losses during Storage and Microwave Reheating in Pancakes......Page 465 Experimental......Page 466 Results and Discussion......Page 468 Literature Cited......Page 473 Author Index......Page 475 Subject Index......Page 476 A......Page 477 C......Page 478 E......Page 479 F......Page 480 G......Page 482 H......Page 483 M......Page 484 N......Page 486 P......Page 487 S......Page 488 V......Page 489 Y......Page 490