Ghent University Academic Bibliography


Project: Isolation, identification and mechanism of formation of volatile aroma components and melanoidines during the Maillard reaction.

project duration
01-OCT-99 – 30-SEP-02
The reaction products of the Maillard reaction (between reducing sugars and amino acids) will be investigated. The volatile fraction, responsible for the aroma or flavour of processed food, will be analysed especially on the presence of heterocyclic compounds. The polymer fraction, which has not been investigated yet, will also be separated in it's constituents. Of both fractions the mechanism of formation will be investigated by studying well-chosen modelsystems.