• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.309-315
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• 2010

A grilled-type shrimp flavor was developed through the Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created by using enzymatic hydrolysate of shrimp and adding precursors to increase flavor quality and stability. Amino acid precursors such as cysteine and methionine, sugar precursors such as glucose, xylose, ribose, and sucrose, and one particular compound of glucosamine were tried and their flavor qualities were tested by sensory evaluation. Also, the optimum reaction condition was investigated using the pH values of pH 5, 6, 7, and 8 with reaction times of 1 hr, 2 hr and 3 hr after the best precursors were determined. The best condition of the precursors for grilled-type shrimp flavor was the mixtures of methionine, threonine, xylose, and glucosamine. The optimum reaction condition was at pH 8.0 and 2 hr reaction time.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.304-308
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• 2010

Boiled-type shrimp flavor was developed using Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created using enzymatic hydrolysate of shrimp and adding precursor compounds to increase flavor quality and stability. Amino acid precursors of cysteine and methionine and sugar precursors such as glucose, xylose, ribose and sucrose were tried and their flavor qualities were tested by sensory evaluation. After the optimal precursors were determined, the optimum reaction condition was investigated using pHs of 5, 6, 7, and 8 and reaction times of 1, 2 and 3 hours. The best precursors for boiled-type shrimp flavor were methionine and sucrose. The optimum reaction condition was pH 8.0 and a one hour reaction time.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.313-321
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• 2004

Separation-concentration of sulfur containing heterocyclic compounds(SCHC) from many reaction meat flavors manufactured with Maillard reaction was carried out. Profile of SCHC was identified and analyzed by GC and GC-MSD. The results were as follows. 1. Profile of SCHC could be identified 7 kinds thiazole and 11 kinds thiophene, the major produced compounds were thiophene, thiazolidine, 4-methyl-5-thiazole ethanol. 2. In the case of SCHC, relationship between changes of reaction conditions and the kind of produced components were as same, but produced amounts appeared the difference. Producing amount of complexed SCHC and caramellike note as well as oxygen containing heterocyclic compounds were high level more than high reaction temperature and long time reaction period. 3. Producing ratio of comparative simple structural SCHC were the highest level at reaction conditions of moisture content 50%, reaction temperature 100$^{\circ}C$ and reaction time 2 hours. Reaction conditions for the revelation of reaction meat flavor were below 110$^{\circ}C$ and less than 2 hours. 4. Relationship between moisture content and reaction temperature as well as reaction time had very relative relation. From the change of moisture content and reaction conditions could be obtained the simultaneously profile. Signal presentation for production of reaction meat flavor could be from extraction-separation-concentration of SCHC through simplification of raw-materials in the flavor and seasoning food industry.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1045-1052
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• 2003

To develop a burnt beef flavor by reaction flavor technology, hydrolyzed vegetable protein (HVP) was reacted with precursors. Ribose, cysteine, furaneol, thiamin, methionine, garlic powder, and phospholipid were selected as suitable precursors for producing a burnt beef flavor. HVP and the selected precursors were reacted in a high pressure reactor to optimize reaction parameters, such as temperature, time, and water content. Optimum reaction conditions were $130^{\circ}C$, 1 hr, and 7.5% water addition. A burnt beef flavor was generated without pH adjustment. On the basis of an omission test, cysteine, furaneol, thiamin, and garlic powder were evaluated for optimization using response surface methodology. The optimum composition of precursore was determined to be 7.7% cysteine, 7.3% furaneol, 2.1% thiamin, and 6.9% garlic powder. Based on these results, optimum reaction conditions for the production of a burnt beef flavor from HVP were 5% ribose, 5% methionine, 5% phospholipid, 7.7% cysteine, 7.3% furaneol, 2.1% thiamin, 6.9% garlic powder, 7.5% water addition, $130^{\circ}C$ reaction temperature, and 1hr reaction time.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.110-115
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• 2007

In this study we investigated the volatile compounds that are generated in sesame and contribute to its characteristic flavor. Different reaction systems were used to examine how certain amino acids influenced flavor profiles, and also to evaluate the effects of sugar types on the distribution of those volatile compounds. The volatiles that were generated in each reaction system were selectively isolated and analyzed by gas chromatography and gas chromatography-mass spectrometry, respectively. Among the 20 identified compounds, nitrogen-containing alkylpyrazines were found to be the predominant volatiles. The alkylpyrazine amounts varied across the different model systems, with the total yield being highest in the arginine reaction mixture, followed by the alanine, serine, and lysine mixtures. In general, fructose generated the most extensive amount of volatiles compared to glucose and sucrose. However, the yield of specific flavor compounds varied according to the type of sugar used. Finally, the results clearly showed that a reaction temperature of $135^{\circ}C$ and a reaction time of 20 min generated the highest amount of volatile compounds.

• Food Industry And Nutrition
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• v.6 no.2
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• pp.27-32
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• 2001

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.621-627
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• 2006

To characterize aroma properties of burnt beef reaction flavor manufactured by extrusion, volatile flavor compounds and aroma-active compounds were analyzed by simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Hydrolyzed vegetable protein (HVP) was successfully extruded with precursors (glucose, cystine, furaneol, thiamin, methionine, garlic powder, and lecithin) at $160^{\circ}C$, screw speed of 45 rpm, and feed rate of 38 kg/hr. Sixty eight volatile flavor compounds were found in burnt beef reaction flavor. The number of volatile flavor compounds decreased significantly when HVP was extruded either with furaneol-free precursors or without precursors. Twenty seven aroma-active compounds were detected in burnt beef reaction flavor. Of these, methional and 2-methyl-3-furanthiol were the most intense aroma-active compounds. It was suggested that furaneol played an important role in the formation of burnt beef reaction flavor.

• Preventive Nutrition and Food Science
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• v.2 no.4
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• pp.360-367
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• 1997

The chemistry background of the Maillard reaction focused on pyrazines and factors affecting the reaction products were reviewed. The Maillard reaction, also called a non-enzymatic browning reaction, is quite complex and generates numerous reaction products. In processed foods, it is generally accepted as a key reaction to produce flavor components. Specially, pyrazines possess an important impact character on the roasted foods with other heterocyclic compounds. The Maillard reaction is initiated by condensation between reducing sugar and amino group, and N-glycosylamines are produced via Schiff base with dehydration of water. After the rearrangement of the N-glycosylamines, they follow transformation into deoxyhexosones which are reactive intermediates. Degradation and fragmentation are facilitated by rearranged compounds. By condensation, pyrazine, one of the final Maillard products, is generated as a relatively stable form to provide specific aromas. During the processes of the reaction, chemical or physical environmental parameters affect the formation of the products.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.176-183
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• 2015

To characterize the aroma properties of roasted bulgogi reaction flavor obtained by using a high-temperature reaction apparatus, the volatile flavor and aroma-active compounds were analyzed using simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). One hundred five volatile compounds were detected in roasted bulgogi reaction flavor using GC-MS. Out of these compounds, furfural was the most abundant volatile compound, followed in order of abundance by 5-methyl furfural, phenylacetaldehyde, and nonanal. Of the volatile compounds identified in roasted bulgogi reaction flavor, 33 aroma-active compounds were detected using GC-O. 2,3-Butanedione and furfural were the most intense aroma-active compounds detected. Other relatively intense odorants included hexanal, octanal, nonanal, undecanal, phenylacetaldehyde, 5-methyl furfural, 2,6-dimethyl pyrazine, and dimethyl trisulfide. These were important aroma-active compounds that contributed to the aroma of roasted bulgogi reaction flavor because of their potency and aroma properties. The concentrations of the aroma-active compounds increased as the reaction temperature increased, whereas those of the sulfide compounds decreased.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.839-846
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• 1997

Addition of three natural flavoring materials, hydrolyzed vegetable protein (HVP), hydrolyzed animal protein (HAP) and yeast extract (YE), into 0.2 M cystine-0.1 M lactose-0.1 M maltose solution (control) was studied for development of meat-like flavor by Maillard reaction. The HVP, HAP and YE were added individually at various concentrations and were mixed at selected concentration in order to compare their effects. The absorbance, color, sensory characteristics and volatile compounds of the solutions after the reaction at $100^{\circ}C$ for 8 hr were measured. The results showed that the absorbances of reaction solution at 420 nm and 278 nm were increased as reaction time and the concentration of the natural flavoring material increased. Also ‘L’ values of reaction solutions added with HVP, HAP or YE decreased while the ‘b’ value increased slightly. From the results of sensory evaluation 1.16% HVP, 0.94% HAP, 1.48% YE or 1.16% HVP + 0.94% HAP were selected as the appropriate substrates for the meat-like flavor development. The volatile compounds identified by GC/MS for the control and those added with 1.16% HVP or 1.16% HVP+0.94% HAP were 1 hydrocarbons, 9 aldehydes, 5 ketones, 1 ester, 5 alcohols, 2 aromatics(benzene), 2 furans, 1 sulfur compound.