Thermally Generated Flavors

作者：Thomas H. Parliment, M. J. Morello, Robert J. McGorrin · 发表于：ACS symposium series · 年份：1993 · DOI：10.1021/bk-1994-0543 · 被引用次数：115 · 研究领域：Meat and Animal Product Quality

This symposium is very timely and important since extrusion and microwave food processing are rapidly being commercialized and applied by the food and consumer products' industries. These processes give food manufacturers the opportunity to process foods more efficiently and develop new innovative food products for their worldwide consumers. A common problem in both of these processes is that the heat induced Maillard aroma development which occurs during extrusion or microwave cooking is less acceptable than the aroma developed during conventional cooking. Nevertheless, rapid industrial and consumer acceptance of extrusion and microwave cooking will require both understanding and application of the fundamental chemistry associated with Maillard browning to overcome the aroma deficiency. Other shortcomings associated with microwave and extrusion processing will be minimized as the technologies further develop, but the fundamental aroma deficiency will remain, and the solution is a challenge to food chemists. The intention of this symposium is to focus on this important and relevant problem.