| Title: | The influence of emulsion structure on the Maillard reaction of ghee |
| Author(s): | Newton AE; Fairbanks AJ; Golding M; Andrewes P; Gerrard JA; |
| Address: | "Biomolecular Interaction Centre, University of Canterbury, PB 4800, Christchurch 8140, New Zealand; School of Biological Sciences, University of Canterbury, PB 4800, Christchurch 8140, New Zealand; Fonterra Research Centre, Fonterra Co-operative Group Limited, PB 11029, Dairy Farm Road, Palmerston North 4442, New Zealand. Electronic address: Angela.Newton@ballance.co.nz. Biomolecular Interaction Centre, University of Canterbury, PB 4800, Christchurch 8140, New Zealand; Department of Chemistry, University of Canterbury, PB 4800, Christchurch 8140, New Zealand. Institute of Food, Nutrition and Human Health, Massey University, PB 11 222, Palmerston North 4442, New Zealand; Riddet Institute, Massey University, PB 11 222, Palmerston North 4442, New Zealand. Fonterra Research Centre, Fonterra Co-operative Group Limited, PB 11029, Dairy Farm Road, Palmerston North 4442, New Zealand. Biomolecular Interaction Centre, University of Canterbury, PB 4800, Christchurch 8140, New Zealand; School of Biological Sciences, University of Canterbury, PB 4800, Christchurch 8140, New Zealand; Riddet Institute, Massey University, PB 11 222, Palmerston North 4442, New Zealand; Callaghan Innovation, Lower Hutt 5040, New Zealand. Electronic address: j.gerrard@auckland.ac.nz" |
| DOI: | 10.1016/j.foodchem.2014.10.147 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Food systems, such as cream and butter, have an emulsion or emulsion-like structure. When these food emulsions are heated to high temperatures to make products such as ghee, the Maillard reaction forms a range of volatile flavour compounds. The objective of this paper was to unravel the specific influence of emulsion structure on the Maillard reaction pathways that occur during the cooking of ghee using model systems. Switching the dispersed phase from oil to water provided a means of altering the ratios of volatile compounds produced in the cooked samples. The oil-in-water emulsion generated a volatile compound profile similar to that of the fat containing two phase model matrix, whereas the water-in-oil emulsion produced a different ratio of these compounds. The ability to generate different volatile compound profiles through the use of inverted emulsion structures could point to a new avenue for control of the Maillard reaction in high temperature food systems" |
| Keywords: | Cooking/methods Dietary Fats/*analysis Emulsions Hot Temperature *Maillard Reaction Taste Volatile Organic Compounds/analysis Water/chemistry Flavour formation Maillard reaction o/w emulsion w/o emulsion; |
| Notes: | "MedlineNewton, Angela E Fairbanks, Antony J Golding, Matt Andrewes, Paul Gerrard, Juliet A eng Research Support, Non-U.S. Gov't England 2014/12/04 Food Chem. 2015 Apr 15; 173:1243-9. doi: 10.1016/j.foodchem.2014.10.147. Epub 2014 Nov 1" |
