Modelling the Maillard reaction during the cooking of a model cheese

Abstract

During processing and storage of industrial processed cheese, odorous compounds are formed. Some of them are potentially unwanted for the flavour of the product. To reduce the appearance of these compounds, a methodological approach was employed. It consists of: (i) the identification of the key compounds or precursors responsible for the off-flavour observed, (ii) the monitoring of these markers during the heat treatments applied to the cheese medium, (iii) the establishment of an observable reaction scheme adapted from a literature survey to the compounds identified in the heated cheese medium (iv) the multi-responses stoichiokinetic modelling of these reaction markers. Systematic two-dimensional gas chromatography time-of-flight mass spectrometry was used for the semi-quantitation of trace compounds. Precursors were quantitated by high-performance liquid chromatography. The experimental data obtained were fitted to the model with 14 elementary linked reactions forming a multi-response observable reaction scheme.

Keywords: 2-Methylbutanal (PUBChem CID: 7284); 5-Methylfurfural (PUBChem CID: 12097); Formic acid (PUBChem CID: 284); Furfural (PUBChem CID: 7362); Furfuryl alcohol (PUBChem CID: 7361); Isomaltol (PUBChem CID: 18898); Lactulosyllysine (PUBChem CID: 3082392); Maillard reaction; Maltol (PUBChem CID: 8369); Melanoïdins; Multi-responses modelling; Processed-cheese; Pyrazine (PUBChem CID: 9261); Volatile compounds.