Issue 12 of Food & Function is now available to read online.
This month’s front cover highlights the review article by Juliet Gerrard and colleagues from New Zealand who look at the role the Maillard reaction has played in the formation of flavour compounds in dairy products. There has been a lot of focus recently on the undesirable flavours produced through the Maillard reaction and how to minimize these, but the reaction also produces beneficial flavours as well. This review looks at the reaction as the source of favourable flavours for cooked dairy products and the models used to study flavour formation in food systems. They found that these models can be too simplified and are not easily applicable to complex food systems – identifying a gap which needs to be bridged.
The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds, Angela E. Newton, Antony J. Fairbanks, Matt Golding, Paul Andrewes and Juliet A. Gerrard, Food Funct., 2012, 3, 1231-1241
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