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Food Chem

Title:		Modelling the Maillard reaction during the cooking of a model cheese
Author(s):		Bertrand E; Meyer XM; Machado-Maturana E; Berdague JL; Kondjoyan A;
Address:		"Institut National de la Recherche Agronomique (INRA), UR 370 QuaPA, 63122 Saint-Genes-Champanelle, France. Electronic address: emmanuel.bertrand@univ-bpclermont.fr. Universite de Toulouse, INPT, UPS, Laboratoire de Genie Chimique, 4 Allee Emile Monso, F-31030 Toulouse, France; CNRS, Laboratoire de Genie Chimique, F-31030 Toulouse, France. Institut National de la Recherche Agronomique (INRA), UR 370 QuaPA, 63122 Saint-Genes-Champanelle, France"
Journal Title:		Food Chem
Year:		2015
Volume:		20150328
Issue:
Page Number:		229 - 237
DOI:		10.1016/j.foodchem.2015.03.097
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"During processing and storage of industrial processed cheese, odorous compounds are formed. Some of them are potentially unwanted for the flavour of the product. To reduce the appearance of these compounds, a methodological approach was employed. It consists of: (i) the identification of the key compounds or precursors responsible for the off-flavour observed, (ii) the monitoring of these markers during the heat treatments applied to the cheese medium, (iii) the establishment of an observable reaction scheme adapted from a literature survey to the compounds identified in the heated cheese medium (iv) the multi-responses stoichiokinetic modelling of these reaction markers. Systematic two-dimensional gas chromatography time-of-flight mass spectrometry was used for the semi-quantitation of trace compounds. Precursors were quantitated by high-performance liquid chromatography. The experimental data obtained were fitted to the model with 14 elementary linked reactions forming a multi-response observable reaction scheme"
Keywords:		"Cheese/*analysis Chromatography, High Pressure Liquid/*methods Cooking/*methods Food Handling/*methods Gas Chromatography-Mass Spectrometry/*methods Maillard Reaction Volatile Organic Compounds 2-Methylbutanal (PUBChem CID: 7284) 5-Methylfurfural (PUBChem;"
Notes:		"MedlineBertrand, Emmanuel Meyer, Xuan-Mi Machado-Maturana, Elizabeth Berdague, Jean-Louis Kondjoyan, Alain eng Research Support, Non-U.S. Gov't England 2015/04/16 Food Chem. 2015 Oct 1; 184:229-37. doi: 10.1016/j.foodchem.2015.03.097. Epub 2015 Mar 28"