Formation of Maillard Aromas During Extrusion Cooking

Abstract

Summary Extrusion cooking is a powerful food processing technique that utilizes high temperature and high shear to produce food products with unique physical and chemical characteristics. The conditions employed during extrusion cooking are generally ideal for the production of aroma volatiles via the Maillard reaction. 2% levels of the amino acids glutamine, glutamic acid, and arginine were separately added to com flour with 5% glucose and 18% moisture. The volatiles produced were dictated by the amino acid added. Glutamine produced the highest levels of volatiles, specifically pyrazines, and the addition of glutamic acid produced higher levels of furans.