Title: A new application of PTR-MS : aroma generation through the Maillard reaction
Authors : Blank, Imre
Pollien, Philippe
Yeretzian, Chahan
Proceedings: Contributions to the 1st International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications. 1st International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Innsbruck, January 18-23, 2003
Pages : 87
Pages to: 90
Publisher / Ed. Institution : Innsbruck University Press
Publisher / Ed. Institution: Innsbruck
Issue Date: 2003
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
Language : English
Subjects : Volatiles; Maillard; Flavor; PTR-MS
Subject (DDC) : 664: Food technology
Abstract: Proton transfer reaction mass spectrometry (PTR-MS) was applied to on-line monitoring of volatile Maillard reaction products. The formation of odorants was studied in model reactions containing reducing sugars (glucose ) and amino acids (proline), which develop baked and popcorn-like flavours. Many of the odour-active components could be detected by PTR-MS. e.g . furaneol. acetic acid. diacetyl and 2-acetyltetrahydropyridine. The kinetic curves give a particular insight into aroma generation as a dynamic process, adding a new dimension to aroma research. In addition, important volatile intermediates were detected, which represent major pathways in the Maillard reaction.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Chemistry and Biotechnology (ICBT)
Publication type: Conference Paper
URI: http://www.ionicon.com/sites/default/files/uploads/doc/contributions_ptr_ms_Conference_1.pdf
Appears in Collections:Publikationen Life Sciences und Facility Management

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