Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 405712
Title Predictive Modeling of Flavor Compound Formation in the Maillard Reaction: A SWOT Analysis
Author(s) Boekel, M.A.J.S. van
Source In: Controlling Maillard Pathways To Generate Flavors / Mottram, D.S., Taylor, A.J., Washington DC : American Chemical Society (ACS Symposium Series 1042) - ISBN 9780841225794 - p. 1 - 11.
Department(s) Product Design and Quality Management Group
Publication type Peer reviewed book chapter
Publication year 2010
Abstract The importance of Maillard flavor compounds for food quality is undisputed, but we are far from being able to control such formation quantitatively in food processing. Kinetic models attempt to predict rates of formation as a function of temperature, pH, water activity/content, and chemical reactivity. There is, however, a gap between mechanistic models for well-defined model systems, and their application to food, where we are left mainly with empirical models. This paper addresses the strengths and weaknesses of the current models in their ability to predict Maillard flavor compounds quantitatively, the opportunities to progress with these models to make the step to real foods, and the threats that models are simplifications by their very nature. Topics addressed are the usefulness of uniresponse versus multiresponse models, mechanistic versus empirical models, model systems versus real foods. A combination of kinetics and thermodynamics is proposed as direction for future research
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