Character-Impact Flavor Compounds in Cooked Flavors and Chocolate, Coffee, Caramelized Sugar Generated in Maillard Reaction Systems
Occurrence *** Character-impact compounds
Chocolate *** 5-Methyl-2-phenyl-2-hexenal/2-Methoxy-5-methyl-pyrazine/iso-Amyl phenylacetate
Coffee/Wine (barrel-aged) *** 2-Furfurylthiol
Coffee (mocha) *** Furfuryl methyl disulfide
Wine (barrel-aged) *** 2-Methyl-3-furanthiol
Fruity, burnt sugar (strawberry) *** Furaneol
Brown sugar *** Sotolon
Honey *** Phenylacetaldehyde
Malt *** 3-Methylbutanal
Cotton candy *** Maltol
Caramel, sweet *** Ethyl maltol
Maple *** 2-Hydroxy-3-methyl-2-cyclopenten-1-one
Cracker (saltine) *** 2-Acetyl-1,4,5,6-tetrahydropyridine
Oat flake *** (E,E,Z)-2,4,6-Nonatrienal
Popcorn *** 2-Acetylpyrazine / 2-Propionyl-1-pyrroline / 2-Acetyl-1-pyrroline / 2-Acetyl-1,4,5,6-tetra-hydropyridine
Roasty, popcorn *** 2-Acetyl-2-thiazoline [22926-41-8] 97
Popcorn (model system) *** 3-Thiazolidineethanethiol / 5-Acetyl-2,3-dihydro1,4-thiazine
Wheat bread crust /Rice (basmati) *** 2-Acetyl-1-pyrroline [85213-22-5] 86, 88
Potato chip *** 2-Ethyl-3,5-dimethyl-5-pyrazine
Potato chip *** 2,3-Diethy-5-methyl-pyrazine
Roasted potato *** 2-Vinylpyrazine
Roasted potato *** (Z)-2-propenyl-3,5-dimethylpyrazine
Smoky *** Guaiacol / 4-Vinylguaiacol
Note: Some compounds generated in Maillard reaction systems may not be readily available in the market. Fortunately, Maillard reaction can be carried out and the reaction flavors with the desired character-impact flavor compounds may be used to provide some desired flavor note such as cracker, chocolate, cabbage, potato, popcorn, brown, sweet flavor notes.
The content is extracted from a book chapter authored by Dr. Robert MC Gorrin, professor of Oregon State University at Corvallis, Oregon. It is highly recommended that interested readers refer to the chapter and or the book.