Abstract：
:Food systems, such as cream and butter, have an emulsion or emulsion-like structure. When these food emulsions are heated to high temperatures to make products such as ghee, the Maillard reaction forms a range of volatile flavour compounds. The objective of this paper was to unravel the specific influence of emulsion structure on the Maillard reaction pathways that occur during the cooking of ghee using model systems. Switching the dispersed phase from oil to water provided a means of altering the ratios of volatile compounds produced in the cooked samples. The oil-in-water emulsion generated a volatile compound profile similar to that of the fat containing two phase model matrix, whereas the water-in-oil emulsion produced a different ratio of these compounds. The ability to generate different volatile compound profiles through the use of inverted emulsion structures could point to a new avenue for control of the Maillard reaction in high temperature food systems.
journal_name
Food Chemjournal_title
Food chemistryauthors
Newton AE,Fairbanks AJ,Golding M,Andrewes P,Gerrard JAdoi
10.1016/j.foodchem.2014.10.147subject
Has Abstractpub_date
2015-04-15 00:00:00pages
1243-9eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01721-Xjournal_volume
173pub_type
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