Maillard Reaction
Camille Maillard discovered the reaction, but this man defined the mechanism of the Maillard reaction.
Who is John Hodge
I am the smallest amino acid, but I am not available in natural.
What is L-Glycine?
I am the most cost effective reducing sugar.
Yeast extracts are a good source of _________ for reaction flavors.
HVP stands for _________.
What is hydrolyzed vegetable protein?
This compound is the gold standard for umami.
What is MSG?
This compound forms in the first step of the Maillard reaction between the amino acid and the reducing sugar.
What is a glycosyl amine?
Minimum conditions necessary for a reaction flavor.
What is 100 C for 15 minutes?
The Maillard reaction is also known as _______.
What is non-enzymatic browning?
Depending on the pH, my reaction products can be more eggy or more meaty.
What is L-Cysteine?
I am the most common six carbon ketose.
What is fructose?
What is the yeast cell?
This acid is used to hydrolyze the vegetable proteins.
What is hydrochloric acid?
These two nucleotides are in a 50/50 ratio in I&G.
What are disodium inosinate and disodium guanylate?
The classification of the compounds formed from the reaction of a primary amine with an aldehyde or a ketone to form an imine.
What is a Schiff's base?
Increasing time and/or temperature has this effect on the Maillard reaction.
What is more reaction/browning?
These three items are necessary for a Maillard reaction to occur.
What are amino acids, reducing sugars, and heat?
I can be used in graham, baked, nutty and corn chip flavors.
What is L-Proline.
I am the most reactive of the pentose sugars.
What is ribose?
What is bakers yeast and brewers yeast?
This type of HVP has the highest amount of naturally occurring glutamic acid?
What is wheat HVP?
This compound has flavor modifying properties and can enhance juiciness in savory flavors.
What is succinic acid?
This process converts an amino acid into an aldehyde by way of an imine intermediate.
What is a Strecker degradation?
This reaction parameter is instrumental in generating "pretzel skin" flavor.
What is pH?
The letters in HMF, an intermediate in the Maillard reaction, stand for ______________.
What is Hydroxymethyl Furfural?
I have been linked to acrylamide formation in fried foods like French fries and potato chips.
What is L-Asparagine?
These functional groups makes a sugar a reducing sugar.
What is a free aldehyde or ketone group?
This type of yeast is grown on the waste stream of paper manufacturing.
What is torula yeast?
HVP has almost 40% salt because of this process.
What is the neutralization of the acid with sodium hydroxide base?
When used in this ratio, MSG and I&G have a synergistic effect.
What is 10:1?
This class of compounds won't form in appreciable amounts unless the reaction temperature is at least 250 F.
What are pyrazines?
Adding glycerin as your solvent would affect this parameter.
What is water activity?
After the Amadori rearrangement, this pH environment creates a 1,2-enolization that eventually results in HMF.
What is acidic?
We are the trifecta of amino acids typically used for chocolate reactions.
What is L-Leucine, L-Valine, and L-Phenylalanine.
Lactose is a disaccharide reducing sugar. These two hexose sugars make up lactose.
What are galactose and glucose?
This is the peptide found in a specialty yeast extract that enhances kokumi.
What is glutathione?
These two issues are why HVPs are not used in development as much now.
What are GMOs and allergens?
This Japanese scientist isolated glutamic acid crystals from Kombu seaweed broth and discovered umami.
Who is Kikunae Ikeda?
This rearrangement happens when the reducing sugar is a ketose.
What is a Heyns rearrangement?
IOFI does not allow a reaction to exceed these parmeters.
What is no more than 180 C for 15 minutes with a pH no greater than 8.