Chemistry behind colour changes - Maillard reaction
16 important questions on Chemistry behind colour changes - Maillard reaction
How can the type of potato and storage time influence the browning of fresh fries?
For the mallard reaction you need an amino group and a reducing sugar.
The amount of reducing sugar increases with storage time and is also different in different type's of patato's.
What leads to the typical coffee smell?
There are 2 phases:
- Evaporation of free water
- Pyrolysis in beans, swelling of the beans, rapid darkening, followed by emission of oily smoke.
Which components go down and which components go up in the roasting of the coffee?
- Chlorogenic acid
- amino acids
- oligosaccharides
- olysaccharides
up:
- melanoidins (large couler molecules that make the brown couller, very complex structure)
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What is special about cat poop coffee and what gives it it taste?
The beans pass the GI-track and this gives a different tast profile because proteases cut the proteins. Therfore the Maillard reaction is different and you get a different taste. And probably also less bitter peptides
What can simulate the cat poop coffee?
- The wet processed since there are bacteria that produce proteases and they can also cut the proteins just like the GI of the cat.
- A treatment with protease, jus add it.
What are the 2 compounds that the mailaird reaction give and what are the desirable and undesirable form?
- Desirable: brown crust in baking
- Undisirable: brownning in powder products of the pray drying.
Volatiles
- Desirable: aroma in baking, frying, roasting
- Undesirable: off-flavors during heating
What are the negative things of the mallard reaction?
- Vitamin C an B1 have an amino group and also react
- Amino acids react
3. formation of acrylamide
4. Protien cross-linking, loss of function due to loss of texture.
What factors affect the maillard reaction?
- Factors affecting the Maillard reaction
- Concentration and kind of reducing sugars, carbonyl compounds
- Concentration and kind of amino acids, peptides or other compounds with primary amino group
- Reaction conditions like temperature, pH, water activity
- Oxygen content
- Sulfite content (inhibitor)
- Way of heating
What are the different stagen of the maillard reaction?
- Addition of primary amino group to carbonyl function
- Rearangements to: amadori compounds heyns compounds
2. Intermediary phase
- Enolization
- Deamination
- Fission
- Strecker reaction
3. Final phase
- Hetrocyclization
- Condenstation to melanoidins
What appens in the initial phase when your primary amino group reacts with a amatori compound?
Water is eliminated.
The nitrogen group is put in there.
What are the two enolization routes for amatory compounds?
NOTE: this is similar to the elongation step in the caramelization reaction.
From which browning reaction is this product a compound?
How do you make 5 hydroxymethylfural from the reaction product of the deanimation?
What happens in the strecker reaction?
How does a model studie with alanin and xylose go?
- Model studies with single amino acids and mono- (or di-) saccharides performed to obtain better understanding of Maillard product formation
- Mixture of Xyl and Ala (~0.1 mol/L) heated under reflux for 3 hours at pH 5.0
- Complex mixtures are fractionated !Individual fractions are tested for taste intensity by taste dilution assay
- Taste quality of individual fractions is recorded as well
How do you go form model study to taste?
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