Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis

J. Lee,J. Bousquières,N. Descharles,S. Roux,C. Michon,B. Rega,C. Bonazzi

Food Research International（2020）

引用 6|浏览3

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摘要

•A designed hydrocolloid/starch-based model cake was proven non-reactive while baking.•On purpose addition of precursors activated Maillard and/or caramelization reactions.•20 specific markers were semi-quantified by TD-GC-MS on vapors during baking.•TD enables reliable on-line dynamic extraction for multiresponse kinetic studies.

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关键词

Solid food model,Maillard reaction,Caramelization,Strecker degradation,Reaction pathways,Process parameters,Temperature,Thermal desorption,Cereal product,Leucine,Glucose,Aroma

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