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Chapter 8
Meat Flavor Generation in Complex Maillard Model Systems Reactants Synergetic and/or Competition Effect? S. I. F. S. Martins,* A. Leussink, E. A. E. Rosing, G. A. Desclaux, and C. Boucon Unilever R&D Vlaardingen, Olivier van Noortlaan 120, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands *
[email protected] Formation of non-sulfur compounds (4-hydroxy-5-methyl3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 5-hydroxymethylfurfural, 2-furfural) and sulfur compounds (2-methyl-3-furanthiol, 2-furfurylthiol) that contribute to meat flavor were investigated in Maillard complex model systems containing mixtures of sugars and amino acids. Customized fractional factorial design was used to select the composition of the systems. Volatiles were quantified by GC-MS and responses analyzed by regression analysis. Significant (p
