Biomolecular Interaction Centre, University of Canterbury, PB 4800, Christchurch, 8140, New Zealand.
Food Funct. 2012 Dec;3(12):1231-41. doi: 10.1039/c2fo30089c.
Dairy products are heated both during processing and by consumers during food preparation; consumers place a high level of importance on flavour when assessing product acceptability. Of particular importance to the flavour of heated dairy products is the highly complex network of Maillard reactions. Much focus has been placed on the undesirable flavours generated through the Maillard reaction and how to minimise the formation of these flavours. However, beneficial flavours can also be formed by the Maillard reaction; dairy products, such as ghee, are formed by heating and are characterised by the unique flavour generated by this chemistry. This review looks at the Maillard reaction as a source of beneficial flavours for cooked dairy products and the application of models to the study of flavour formation in food systems. Models are typically used to study complex reactions in a simplified way; however, they are not always applicable to food systems.
乳制品在加工和消费者在食品准备过程中都会被加热；消费者在评估产品可接受性时，非常重视风味。对于加热乳制品的风味而言，美拉德反应的高度复杂网络非常重要。人们非常关注美拉德反应产生的不良风味以及如何将这些风味的形成最小化。然而，美拉德反应也可以形成有益的风味；乳制品，如酥油，是通过加热形成的，其特点是这种化学物质产生的独特风味。本文综述了美拉德反应作为烹饪乳制品有益风味的来源，以及模型在食品体系中风味形成研究中的应用。模型通常用于以简化的方式研究复杂的反应，但它们并不总是适用于食品体系。
