Ammonia Affects Maillard Chemistry of an Extruded Autolyzed Yeast Extract: Pyrazine Aroma Generation and Brown Color Formation

H. ENRY V. IZZO, C. HI‐TANG HO

Research output: Contribution to journalArticlepeer-review

30 Scopus citations

Abstract

The effect of ammonia was studied by extruding mixtures of autolyzed yeast extract, glucose, and ammonium bicarbonate. The resulting extrudates were compared for degree of roast aroma generation by analysis of the pyrazine volatiles formed. In addition, the overall extent of the browning reaction was measured by monitoring brown color formation. Samples which contained ammonia exhibited a greater degree of brown color formation; however, ammonia adversely affected the total amount of pyrazines generated. The reactive nature of the free ammonia molecule was suspected to be the governing causative factor.

Original languageEnglish (US)
Pages (from-to)657-659
Number of pages3
JournalJournal of Food Science
Volume57
Issue number3
DOIs
StatePublished - May 1992

All Science Journal Classification (ASJC) codes

  • Food Science

Keywords

  • Maillard chemistry
  • ammonia
  • bicarbonate
  • reaction rates
  • roast‐aroma
  • yeast extrat

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