Predicting aroma formation with kinetic models

Balagiannis, Dimitrios P.

doi:10.1016/b978-1-78242-103-0.00010-2

Cited by 3 publications

(3 citation statements)

References 62 publications

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“…Flavoring agents, empirically known and used for centuries in the fermentation of food (1), make up for a substantial share of the chemical industry market nowadays. Fatty acid esters, fatty acids, fatty alcohols and fatty aldehydes generate over 30 billion USD in revenues worldwide with a 5% yearly growth rate (2), mainly supported by the high demand of the developing Asian market and by the American and European quest for 'natural' flavoring agents (3). This call for more sustainable processes is deeply rooted in the global effort to gain independency from fossil starting materials: the synthesis of commercially available fatty aldehydes for example, a fundamental fragrance component for cosmetic use, starts normally from fatty acids derived from petrochemical materials through biochemical in situ conversion (4)(5)(6).…”

Section: Introductionmentioning

confidence: 99%

An innovative approach for fatty acid reduction to fatty aldehydes

Johannsen

Baek

Fieg

et al. 2021

Green Chemistry Letters and Reviews

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The increasing demand for fatty aldehydes as natural flavoring agents nowadays grapples with current production processes requiring harsh reaction conditions and hazardous chemicals. Our research group proved the concept of an innovative, sustainable process based on renewable plant oils for fatty aldehyde production: fatty acids reduction via zerovalent iron. In this study, we present for the first time extensive supporting data characterizing the metal particles used as co-reactants and the core step of the reaction, with varying process parameters. Furthermore, process improvement is demonstrated in that addition of fatty ester-obtained alcohol regenerates metal particles, thereby increasing process yield and selectivity as well as avoiding resource waste. Hexanoic acid reduction to hexanal in the presence of iron particles was used as a reference reaction system, generating a 40% hexanoic acid conversion using Fe 36 μmparticles. To increase overall process sustainability, we explored the possibility of an in toto exploitation of the starting materials (esters) through an a posteriori reduction of the oxidized iron, exemplarily with the alcohol hexanol. The hexanoic acid conversion rate was thereby increased to 83%, while a 44-fold increase in hexanal yield was observed.

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Section: Introductionmentioning

confidence: 99%

An innovative approach for fatty acid reduction to fatty aldehydes

Johannsen

Baek

Fieg

et al. 2021

Green Chemistry Letters and Reviews

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“…Multiresponse kinetic modelling is an effective technique to study the Maillard reaction (Balagiannis, 2014;Parker, 2013;van Boekel, 2008). It can be used predictively to obtain quantitative insight into complex reactions, but it can also serve as a means of probing and testing different mechanistic pathways, thus providing strategies for controlling the reaction and, in this case, minimising acrylamide.…”

Section: Introductionmentioning

confidence: 99%

Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content

et al. 2019

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In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic modelling was used to investigate the role of maltose in the formation of acrylamide during the finish-frying of french fries. The maltose concentration of raw white potato strips was systematically increased to observe the effect of this reducing disaccharide on acrylamide formation. A mathematical model, incorporating glucose, fructose and maltose and based on known Maillard reaction pathways, was developed which showed that acrylamide formation from maltose only contributed <10% to the total acrylamide. An additional kinetic model allowed for the formation of acrylamide directly from sugar-asparagine glycoconjugates. This model suggested that under these conditions, it is unlikely that acrylamide is formed directly from the maltose-asparagine conjugate.

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“…Many researchers have applied this approach to understand the kinetics of formation of acrylamide. Most of these studies have involved simple buffered model systems, covering a variety of precursors and simulated process conditions (1)(2). Recently, Parker,et al (3) reported the kinetics of acrylamide formation in standard commercial French fries with variable sugar content, taking into account moisture and heat transfer phenomena that occur within the potato during frying.…”

Section: Introductionmentioning

confidence: 99%