Basic Chemistry and Process Conditions for Reaction Flavours with Particular Focus on Maillard‐Type Reactions

Kerler, Josef; Winkel, C.; Davídek, Tomáš; Blank, Imre

doi:10.1002/9781444317770.ch3

Cited by 34 publications

(25 citation statements)

References 132 publications

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“…It is very instructive to evaluate and choose careful the product combination that gives the total leucine that must be below 110 mg/g protein when shrimps are added to maize/sorghum in the popular local formulation of complementary foods for infants and growing children. The strongest odour (olfactory perception) by the smoked product suggested the process of Strecker degradation (a Maillard-type process) which amino acids such as leucine are known to initiate through formation of Strecker aldehyde as described in Kerler et al (2010). Erkan et al (2010) indicated that leucine regulates the blood sugar levels therefore, the smoked form may be recommended in diabetes treatment.…”

Section: Non-polar Fatty Acid Concentrationmentioning

confidence: 99%

Effects of smoking and sun-drying on proximate, fatty and amino acids compositions of Southern pink shrimp (Penaeus notialis)

Akintola

2014

J Food Sci Technol

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Traditional techniques of smoking and sun drying were investigated to understand their effects on nutritional qualities of Southern pink shrimp against present human dietary needs. Shrimps subjected to hot smoking at 71 °C and sun drying at ambient temperature of 31 °C treatments were compared to fresh samples. Proximate composition dry weight basis showed that smoked product were highest in protein and carbohydrate (P < 0.05) while fat was raised in sundried products (P < 0.05). The monounsaturated fatty acid (MUFAs) were highest ranging from 35.87 to 40.35 % in all products. Oleic acid (18:1) had highest value of 24.26 % in the smoked. Eicosapentanoic acid (C20:5 n-3) was highest in the sundried while Docosahexaenoic acid (C22:6 n-3) predominated in the fresh. The shrimp protein had Glutamate as the most abundant amino acid in the three forms. Both preservation methods significantly (P < 0.01) raised the values of tyrosine, histidine and leucine. The Ω-3/Ω-6 ratios showed that prawn is rich in omega 3. The highest arginine/lysine ratio (1.54) was obtained in sundried. The EAA/NEAA ratios ranged from 0.72 to 0.80 while index of atherogenicity (IA) and index of thrombogenicity (IT) ranged from 0.71 to 0.82 and 0.21 to 0.30 respectively in all forms. All products forms showed different advantages with respect to quality and nutrition, smoked samples however, offered the best benefits. Information provided is the first detailed study on the impacts of smoking and sun-drying on the nutritional qualities of a shrimp with tremendous economic and nutritional importance.

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Section: Non-polar Fatty Acid Concentrationmentioning

confidence: 99%

Effects of smoking and sun-drying on proximate, fatty and amino acids compositions of Southern pink shrimp (Penaeus notialis)

Akintola

2014

J Food Sci Technol

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“…Diacetyl and other α‐diketones also occur naturally in some foods and beverages as by‐products of microbial fermentation or arise through degradation of carbohydrates via the Maillard reaction . In mammalian hepatic tissue, small amounts of diacetyl can also occur endogenously through oxidation of acetoin and 2,3‐butanediol, both of which are metabolites of acetaldehyde, which itself is a metabolite of ethanol .…”

Section: Discussionmentioning

confidence: 99%

Carbonyl reductases from Daphnia are regulated by redox cycling compounds

Ebert¹,

Ebert

Koebsch³

et al. 2018

The FEBS Journal

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Oxidative stress is a major source of reactive carbonyl compounds that can damage cellular macromolecules, leading to so-called carbonyl stress. Aside from endogenously formed carbonyls, including highly reactive short-chain aldehydes and diketones, air pollutants derived from diesel exhaust like 9,10-phenanthrenequinone (PQ) can amplify oxidative stress by redox cycling, causing tissue damage. Carbonyl reductases (CRs), which are inducible in response to ROS, represent a fundamental enzymatic defense mechanism against oxidative stress. While commonly two carbonyl reductases (CBR1 and CBR3) are found in mammalian genomes, invertebrate model organisms like Drosophila melanogaster express no CR but a functional homolog to human CBR1, termed sniffer. The microcrustacean Daphnia is an ideal model organism to investigate the function of CRs because of its unique equipment with even four copies of the CR gene (CR1, CR2, CR3, CR4) in addition to one sniffer gene. Cloning and catalytic characterization of two carbonyl reductases CR1 and CR3 from D. magna and D. pulex arenata revealed that both proteins reductively metabolize aromatic dicarbonyls (e.g., menadione, PQ) and aliphatic α-diketones (e.g., 2,3-hexanedione), while sugar-derived aldehydes (methylglyoxal, glyoxal) and lipid peroxidation products such as acrolein and butanal were poor substrates, indicating no physiological function in the metabolism of short-chain aldehydes. Treatment of D. magna with redox cyclers like menadione and the pesticide paraquat led to an upregulation of CR1 and CR3 mRNA, suggesting a role in oxidative stress defense. Further studies are needed to investigate their potential to serve as novel biomarkers for oxidative stress in Daphnia.

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“…During the common food manufacturing step of heating, carbohydrate promotes color and flavor formation primarily through two non-enzymatic browning mechanisms, caramelization and the Maillard reaction [ 60 ]. These non-enzymatic browning mechanisms occur during the manufacturing process of many ONS, resulting in favorable color, aroma, and taste changes that are typically preferred by individuals consuming ONS.…”

Section: Formulation Roles Of Carbohydrate In Onsmentioning

confidence: 99%

“…Melanoidins differ from caramel color due to the incorporation of amino groups in their structure. Flavor compounds generated include numerous classes of chemicals, which are produced by fragmentation of sugars, amino acids, or intermediate compounds and impart desirable sweet, brown, roasted, toasted, and nutty aromas [ 60 ]. The health effects of these components in the balance of an overall diet are beginning to be better understood.…”

Section: Formulation Roles Of Carbohydrate In Onsmentioning

confidence: 99%

The Important Role of Carbohydrates in the Flavor, Function, and Formulation of Oral Nutritional Supplements

Kokkinidou¹,

Peterson

Bloch

et al. 2018

Nutrients

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Patients who are malnourished or at-risk for malnutrition often benefit from the consumption of oral nutritional supplements (ONS). ONS supply a range of micro- and macro-nutrients, and they can be used to supplement a diet or provide total nutrition. Since ONS are specially formulated products, all ONS ingredients—including carbohydrates—are added ingredients. This may seem to be at odds with the growing public health discourse on the need to reduce “added sugars” in the diet. However, carbohydrate is an essential nutrient for human health and is a critical ingredient in ONS. Helping to educate patients on the value of “added sugars” in ONS may be useful to improve compliance with nutritional recommendations when ONS are indicated. This perspective paper reviews the important roles of “added sugars” in ONS, in terms of flavor, function, and product formulation.

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Basic Chemistry and Process Conditions for Reaction Flavours with Particular Focus on Maillard‐Type Reactions

Cited by 34 publications

References 132 publications

Effects of smoking and sun-drying on proximate, fatty and amino acids compositions of Southern pink shrimp (Penaeus notialis)

Effects of smoking and sun-drying on proximate, fatty and amino acids compositions of Southern pink shrimp (Penaeus notialis)

Carbonyl reductases from Daphnia are regulated by redox cycling compounds

The Important Role of Carbohydrates in the Flavor, Function, and Formulation of Oral Nutritional Supplements

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