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- Title
The Carbon Module Labeling (CAMOLA) Technique/A Useful Tool for Identifying Transient Intermediates in the Formation of Maillard-Type Target Molecules.
- Authors
SCHIEBERLE, PETER
- Abstract
Although the Maillard reaction is a well-known source of aroma and taste compounds in processed foods, a systematic correlation of the concentrations of most of the reaction products identified so far with human perception has scarcely been performed. Furthermore, the influence of process parameters on yields and formation mechanisms of key flavor compounds has not been systematically studied. In this short state-of-the-art review, concepts to characterize flavor-active food constituents are briefly discussed, and approaches to elucidate formation mechanisms from labeling experiments and isotopomeric quantitation are highlighted on the basis of results obtained in the author's laboratory.
- Subjects
MAILLARD reaction; CHEMICAL reactions; PROCESSED foods; MOLECULES; PACKAGED foods
- Publication
Annals of the New York Academy of Sciences, 2005, Vol 1043, Issue 1, p236
- ISSN
0077-8923
- Publication type
Article
- DOI
10.1196/annals.1333.029