CoChat
Sign Up
Cited by 139Potato Plant ResearchProtein Hydrolysis and Bioactive PeptidesAdvanced Glycation End Products research

The DOI matches its Crossref record.

Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions

Wong, Kam Huey, Abdul Aziz, Suraini, Mohamed, Suhaila·2008·International Journal of Food Science & Technology
DOI 10.1111/j.1365-2621.2006.01445.x
Open this paper in CoChat — free account

Abstract

Summary: The aroma produced in glucose–amino acids (individual and in combination) Maillard reaction, under acidic conditions at 100 °C were determined and compared by trained panellist. Proline produced pleasant, flowery and fragrant aroma. Phenylalanine and tyrosine produced dried roses aroma. Alanine produced fruity and flowery odour, while aspartic acid and serine both produced pleasant, fruity aroma. Arginine, produced a pleasant, fruity and sour aroma at pH 5.2, but not at its natural pH. Glycine, lysine, threonine and valine produced a pleasant caramel‐like odour. Isoleucine and leucine gave off a burnt caramel aroma. Methionine developed a fried potato odour. Cysteine and methionine produced savoury, meaty and soy sauce‐like flavours. A combination of these amino acids produced different types of aroma, with the stronger note dominating the odour of the mixture. This study will help the prediction of flavour characteristics of hydrolysates from different protein sources.

Overview

Integrity signals

Registry

Crossref · 10.1111/j.1365-2621.2006.01445.x

Cites

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Citations

Cites

No references could be resolved yet.

Research works printed but not linked: 34

  1. 10.1021/jf980928z · DOI
  2. Ames J.M., 1988, The Maillard browning reaction – an update, Chemistry and Industry, 5, 558
  3. 10.1016/0308-8146(93)90023-9 · DOI
  4. 10.1021/jf9606316 · DOI
  5. Armstrong H.J.(1994).Enhanced protein gelation using the Maillard reaction and elevated temperatures.PhD Thesis University of Nottingham UK.
  6. 10.1111/j.1365-2621.1984.tb10432.x · DOI
  7. ASTM, 1968, Manual on Sensory Testing Methods, 7
  8. 10.1520/STP41628S · DOI
  9. Baltes W., 1989, Thermal Generation of Aromas, 141
  10. Birch G.G., 1977, Physical, Chemical and Biological Changes in Food Caused by Thermal Processing, 152
  11. 10.1079/PNS19940038 · DOI
  12. 10.1002/jsfa.2740490311 · DOI
  13. Greenshields R.N., 1973, Caramel‐part 2. Manufacture, composition and properties, Process Biochemistry, 4, 17
  14. 10.1021/jf970732j · DOI
  15. 10.1021/jf00056a042 · DOI
  16. 10.1021/jf971101s · DOI
  17. 10.1007/s002170050324 · DOI
  18. Hunter I.R., 1969, Preparation and properties of 1,4,5,6‐tetrahydro‐2‐acetopyridine, a cracker‐odor constituent of bread aroma, Cereal Chemistry, 46, 189
  19. Hurrell R.F., 1977, Physical, Chemical and Biological Changes in Food Caused by Thermal Processing, 168
  20. ISO, 1985, Sensory Analysis – Methodology – General Guidance, 8
  21. 10.1093/carcin/16.10.2553 · DOI
  22. 10.1016/B978-0-12-591350-8.50029-2 · DOI
  23. Labuza T.P., 1986, Advances in the control of browning reactions in foods, Role of Chemicals in the Quality of Processed Food, 65
  24. 10.1111/j.1745-4557.1983.tb00760.x · DOI
  25. 10.1021/bk-1983-0215.ch009 · DOI
  26. Mustapha W.A.W.(1997).Influence of the physico‐chemical environment as product formation in the Maillard reaction.PhD Thesis University of Nottingham UK.
  27. 10.1016/S0065-2628(08)60287-6 · DOI
  28. 10.1111/j.1365-2621.1985.tb13759.x · DOI
  29. 10.1002/jsfa.2740460211 · DOI
  30. 10.1021/jf960366o · DOI
  31. Self R., 1967, Chemistry and Physiology of Flavors, 362
  32. Shenoy V.R., 1993, Maillard reactions and its applications, Journal of Scientific and Industrial Research, 52, 684
  33. 10.1016/S0278-6915(98)00061-1 · DOI
  34. 10.1021/bk-1989-0409.ch015 · DOI

Cited by

Sorted by citations

See all 139

Metadata

Authors
Wong, K. H., Abdul Aziz, S., & Mohamed, S.
Affiliations
Universiti Putra Malaysia (MY)
Corresponding author
Mohamed, Suhaila
Venue
International Journal of Food Science & Technology
Publisher
Oxford University Press (OUP)
Published
2008-08-08
Volume
43
Issue
9
Pages
1512-1519
ISSN
  • 0950-5423 (ISSN-L)
  • 1365-2621
DOI
10.1111/j.1365-2621.2006.01445.x
OpenAlex
W2119691534
Cited by
139
References
0
Citations by year
2026: 13 · 2025: 13 · 2024: 13 · 2023: 19 · 2022: 12 · 2021: 12 · 2020: 14 · 2019: 5 · 2018: 5 · 2017: 5 · 2016: 7 · 2015: 2 · 2014: 6 · 2013: 3 · 2012: 5
FWCI
2.67
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations
  • International Journal of Food Science & Technology (publishedVersion)
  • Universiti Putra Malaysia Institutional Repository (Universiti Putra Malaysia) (acceptedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
Keywords
Maillard reaction, amino acids, glucose, low pH, proline, phenylalanine, tyrosine, aspartic acid, serine, L-arginine, glycine, lysine, threonine, valine, isoleucine, leucine, methionine, cysteine, protein hydrolysates, caramel aroma, meaty aroma

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

How to cite

Cite CoChat for the checks on this page, and the paper for its own findings.

This page
CoChat. (2026). Citation check: Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. https://app.cochat.ai/papers/10.1111/j.1365-2621.2006.01445.x
The paper
Wong, K. H., Abdul Aziz, S., & Mohamed, S. (2008). Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. International Journal of Food Science & Technology. https://doi.org/10.1111/j.1365-2621.2006.01445.x