Historically, reaction flavors have been developed using empirical approaches to manipulate the initial precursors and reaction conditions until the desired flavor was obtained. A considerable amount of knowledge is available regarding the Maillard reaction, but the development of reaction flavors is still a challenge due to limited ability to control the reaction, as well as the inability to induce selectivity towards targeted reaction pathways. During the Maillard reaction, reducing sugars undergo a series of transformations leading to the generation of Reactive Carbonyl Species (RCS), which are building blocks for flavor formation. This innovative work demonstrates the utilization of the RCS composition as a new control point for reaction flavors in order to build targeted flavor systems. Using isotope labeling and accurate Mass Spectrometry, the reactive intermediate composition was characterized in a glucose/proline model at different time points. The volatile compound 2-acetylpyridine was selected for the pop-corn like attributes and monitored using Gas Chromatography/Mass Spectrometry (GC/MS). Multivariate statistical analyses were used to evaluate the contribution of RCS to the generation of the targeted flavors and select key contributors. Finally, the processing conditions were optimized using Response Surface Methodology in order to generate high quantities of key RCS that significantly increase the yield of 2-acetylpyridine. Results showed that the optimization of the intermediate reactive composition, rather than the initial reactants, is a promising way to improve the design of reaction flavors and will provide more flexibility for the development of customized flavors.

Optimization of reaction flavor for sweet-brown top-notes

254th National Meeting (2017)

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