The following compounds can be formed during the Maillard reaction. For each com
ID: 1059474 • Letter: T
Question
The following compounds can be formed during the Maillard reaction. For each compound:
Compound
From Caramelization? (Y/N)
Color
Aroma/Taste
#O’s
#N’s
#S’s
Ring Y/N
C=O Y/N
Diacetyl
2,4,5-trimethyl thiazole
2-acetyl-3,5-dimethyl pyrazine
Difurfuryl sulfide
3-ethyl pyridine
Furfural
Levulinic acid
1-methyl pyrrole
Phenylpyruvic acid
2-thienyl mercaptan
Compound
From Caramelization? (Y/N)
Color
Aroma/Taste
#O’s
#N’s
#S’s
Ring Y/N
C=O Y/N
Diacetyl
2,4,5-trimethyl thiazole
2-acetyl-3,5-dimethyl pyrazine
Difurfuryl sulfide
3-ethyl pyridine
Furfural
Levulinic acid
1-methyl pyrrole
Phenylpyruvic acid
2-thienyl mercaptan
Explanation / Answer
Maillard reaction is the browing of food products upon heating wherein, the amino acids react with the carbonyl of the reducing sugars.
Products of Mallard reaction
Diacetyl
Caramerization = Y
color = yellow
odor = pungent
N = 0 ; S = 0 ; O = 2
Ring = N
C=O = Y
2,4,5-trimethylthiazole
Caramelization = N
color : light yellow
Odour : pungent
O = 0 ; N = 1 ; S = 1
Ring = Y
C=O = N
2-acetyl-3,5-dimethylpyrazine
Caramelization = Y
color = light brown
odour : nutty
N = 2 ; O = 0 ; S = 0
Ring = Y
C=O = Y
furfuraldeyde
Caramelization = Y
color = colorless or reddish brown
Odour = penetrating odour
O = 3, N = 0 ; S = 0
Ring = Y
C=O = Y
Levulinic acid
Caramelization : Y
color = white
odour = caramelic
O = 3, N = 0 ; S = 0
Ring = N
C=O = Y
1-methyl pyrrole
Carameliazation = Y
color = yellow brown
odour : earthy/ flavor = nutty
N = 1 ; O = 0 ; S = 0
Ring = Y
C=O = N
Phenyl pyruvic acid
Caramelization = Y
color = straw color
odour = honey like
O = 3 ; N = 0 ; S = 0
Ring = N
C=O = Y
2-thienyl mercaptan
Caramelization = N
color = purple
odor = sweet potato
S = 2 ; N = 0 ; O = 0
Ring = Y
C=O = N
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