Influence of Flavonoids on the Thermal Generation of Aroma Compounds

摘要

The chemical properties of flavonoids not only make them unique with respect to their bioactivity but also as reactants during thermal processing (flavor development). The characteristic aromas of numerous food products are highly dependent on thermally catalyzed reactions (i.e. Maillard and lipid oxidation). Matrix parameters which influence the generation (kinetics) of these aroma-active compounds are central to the quality of such products. This study will focus on the influence of two particular dietary phytonutrient compounds, epicatechin and epigallocatechin gallate on the thermal generation of aroma compounds in model systems and food products. Understanding how phytonutrients (i.e. epicatechin) behave as reactants and alter the thermally catalyzed reactions responsible for the aroma development would assist the food industry in producing flavorful phytonutrient enhanced value added products. Epicatechin, in general, negatively influenced the generation of aroma compounds produced by Maillard-type and lipid oxidation reactions (i.e. aldehydes, pyrazines, furanones, etc).