Controlling Maillard Pathways To Generate Flavors

PREFACE 1. Predictive Modeling of Flavor Compound Formation in the Maillard Reaction: A SWOT Analysis M. A. J. S. VAN BOEKEL 2. Kinetic Modeling of the Formation of Volatile Compounds in Heated Beef Muscle Extracts Containing Added Ribose DIMITRIOS P. BALAGIANNIS, JACK HOWARD, JANE K. PARKER, NEIL DESFORGES, AND DONALD S. MOTTRAM 3. Dicarbonyl Intermediates: A Control Factor in the Maillard Reaction YU WANG AND CHI-TANG HO 4. Dicarbonyls from Maillard Degradation of Glucose and Maltose M. A. GLOMB, J. GOBERT, AND M. VOIGT 5. Generation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone during Extrusion Cooking: A Multidisciplinary Approach TOMAS DAVIDEK, SILKE ILLMANN, ANDREAS RYTZ, HELENE CHANVRIER, GREET VANDEPUTTE, HEIKE P. SCHUCHMANN, IMRE BLANK, AND JOSEF KERLER 6. Hydroxycinnamic Acid - Maillard Reactions in Simple Aqueous Model Systems MARLENE R. MOSKOWITZ AND DEVIN G. PETERSON 7. Science and Serendipity: The Maillard Reaction and the Creative Flavorist DAVID A. BAINES, SANDRA BISHARA, JANE K. PARKER, AND DONALD S. MOTTRAM 8. Meat Flavor Generation in Complex Maillard Model Systems S. I. F. S. MARTINS, A. LEUSSINK, E. A. E. ROSING, G. A. DESCLAUX, AND C. BOUCON 9. Flavor Development in a Meat-Based Petfood Containing Added Glucose and Glycine JANE K. PARKER, DIMITRIOS P. BALAGIANNIS, NEIL DESFORGES, AND DONALD S. MOTTRAM 10. The Effects of Storage on the Formation of Aroma and Acrylamide in Heated Potato J. STEPHEN ELMORE, ANDREW T. DODSON, ADRIAN BRIDDON, NIGEL G. HALFORD, AND DONALD S. MOTTRAM 11. Methionine-Containing Cyclic Dipeptides: Occurrence in Natural Products, Synthesis, and Sensory Evaluation NEIL C. DA COSTA, MICHAEL Z. CHEN, DEBRA MERRITT, AND LAURENCE TRINNAMAN 12. Control of Color Formation by Ionic Species in Non-Enzymic Browning Reactions GEORGE P. RIZZI 13. Effect of Physical Properties of Food Matrices on the Maillard Reaction A. J. TAYLOR, L. SIVASUNDARAM, L. MOREAU, G. A. CHANNELL, AND S. E. HILL 14. Control of the Maillard Reaction during the Cooking of Food DONALD S. MOTTRAM AND J. STEPHEN ELMORE INDEXES AUTHOR INDEX SUBJECT INDEX