Chemistry of 2-Acetyl-1-pyrroline,6-Acetyl-1,2,3,4-tetrahydropyridine,2-Acetyl-2-thiazoline,and 5-Acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard Flavor Compounds

摘要

Flavor is one of the most important characteristics of a food product,especially when taking consumer acceptance as a parameter.At the origin of flavor in food products are enzymatic reactions of polyphenols,lipids,and proteins,but in processed food products,the Maillard reaction is of particular importance for flavor formation.Carbohydrate fragments,formed mainly by retro-aldol reactions,react with amino acid residues with the formation of,among other compounds,a wide variety of heterocyclic flavor compounds.