Issue 12, 2012

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

Abstract

Dairy products are heated both during processing and by consumers during food preparation; consumers place a high level of importance on flavour when assessing product acceptability. Of particular importance to the flavour of heated dairy products is the highly complex network of Maillard reactions. Much focus has been placed on the undesirable flavours generated through the Maillard reaction and how to minimise the formation of these flavours. However, beneficial flavours can also be formed by the Maillard reaction; dairy products, such as ghee, are formed by heating and are characterised by the unique flavour generated by this chemistry. This review looks at the Maillard reaction as a source of beneficial flavours for cooked dairy products and the application of models to the study of flavour formation in food systems. Models are typically used to study complex reactions in a simplified way; however, they are not always applicable to food systems.

Graphical abstract: 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

Article information

Article type
Review Article
Submitted
13 Apr 2012
Accepted
28 Jul 2012
First published
04 Sep 2012

Food Funct., 2012,3, 1231-1241

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

A. E. Newton, A. J. Fairbanks, M. Golding, P. Andrewes and J. A. Gerrard, Food Funct., 2012, 3, 1231 DOI: 10.1039/C2FO30089C

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