The role of the Maillard reaction in the formation of flavour compounds in dairy products - not only a deleterious reaction but also a rich source of flavour compounds.

摘要

This review discusses the Maillard reaction as a source of beneficial flavours for cooked dairy products, and application of models to study flavour formation in food systems. Aspects considered include: Maillard reaction; factors influencing the Maillard reaction (pH and buffers, temp., type and identity of sugar, transformation of lactose, type and identity of amine, lipid degradation compounds, a_w, influence of metals, impact of emulsion structure); studying the Maillard reaction with a view to flavour control (model studies, examples of models and their uses, analysis of flavours); and flavours in dairy products (fluid milks, milk powders, cheese, cooking, low fat dairy products, ghee).