The Maillard reaction (MR) is well known to impact the quality of food (i.e. flavor, color, therapeutic and toxic compounds). In biology, Maillard derived reactive carbonyl species (RCSs), have been associated with several pathological conditions. Consequently the ability to control the pathways/products of this reaction would be beneficial to the food and pharmaceutical industry. The goal of this study was to provide a more in-depth understanding of phenolic structure-reactivity on controlling the pathways of the MR, specifically in aseptically processed milk during both thermal processing and storage.  Phenolic compounds with a more activated ring structure for aromatic electrophilic substitution reactions were more reactive at suppressing the MR. Response surface methodology (RSM) was utilized to investigate the dose-response relationships of a phenolic mixture (catechin, genistein and daidzein) on RCS and off-flavor generation.  Canonical analysis indicated catechin to be the most influential factor for the reduction of RCSs but unique reactivity and interactions between phenolic compounds were observed.  Overall RSM provided a basis to understand phenolic structure reactivity and to optimize the composition of a tertiary mixture of phenolic compounds for the reduction of RCSs and off-flavor development in aseptic milk.

Application of phenolic compounds to control reactive carbonyl species and off-flavor development in aseptic milk

246th National Meeting (2013)

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