Sensory characteristic of some aroma compounds appearing as products of amino acid — sugar reactions

✍ Scribed by Baryłko-Pikielna, N. ;Tuorila, H. ;Pietrzak, E.

• Publisher: John Wiley and Sons
• Year: 1980
• Tongue: English
• Weight: 458 KB
• Volume: 24
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19800240104

✦ Synopsis

Abstract

Diacetyl, methional and dimethyl sulfide as characteristic volatiles formed during nonenzymic browning reactions between sugars and amino acids in the presence of sulfur compounds have been examined sensorically. Concentration effects on aroma intensity, hedonic response and similarity have been tested in order to determine the influence of one component within two or three component model systems. There were individual differences between test people as well as a high dependence on the sensory testing method.