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Structured fluids as microreactors for flavor formation by the Maillard reaction.
S Vauthey1, C Milo, P Frossard
1Nestlé Research Centre, Nestec Ltd., Vers-chez-les-Blanc, P.O. Box 44, 1000 Lausanne 26, Switzerland.
Journal of Agricultural and Food Chemistry
|October 29, 2000
Summary
Structured fluids like microemulsions and cubic phases significantly enhance the formation of aroma compounds from cysteine reactions. Cubic phases act as highly efficient "cubic catalysts" for flavor generation.
Area of Science:
- Food Chemistry
- Physical Chemistry
- Surfactant Science
Background:
- Understanding aroma compound formation is crucial for the food industry.
- Structured fluids offer unique environments for chemical reactions.
Purpose of the Study:
- To investigate the influence of structured fluids (L(2) microemulsions and cubic phases) on aroma generation.
- To explore the role of surfactant associate structures in controlling these reactions.
Main Methods:
- Studied thermal reactions of cysteine with furfural and ribose in model systems.
- Compared reaction efficiency in aqueous systems versus structured fluids.
- Identified sulfur-containing aroma compounds using analytical techniques.
Main Results:
- Formation of 2-furfurylthiol from cysteine/furfural was highly efficient in L(2) microemulsions and cubic phases.
- Two new sulfur compounds, 2-(2-furyl)thiazolidine and N-(2-mercaptovinyl)-2-(2-furyl)thiazolidine, were identified.
- Cubic phases demonstrated superior flavor generation compared to L(2) microemulsions, earning the name "cubic catalyst".
Conclusions:
- Structured fluids, particularly cubic phases, significantly enhance aroma compound generation.
- Reaction outcomes are dictated by the surface and curvature properties of surfactant associates.
- Cubic phases serve as effective "cubic selective microreactors" for flavor synthesis.