Influence of a natural rosemary/ascorbic acid antioxidant blend on the flavor and stability of an oil-based Maillard flavor reaction

Abstract

Flavor is an important quality in food and a leading decision driver for consumer choice. As flavorings are used in foods, the stability of said flavors is paramount for quality. One method of producing flavors is through reaction flavors based on the Maillard reaction. Many factors can impact the stability of flavors, including lipid oxidation. Antioxidants are frequently used to control oxidation and preserve quality, but they can have other effects on flavor. Due to consumer concern with synthetic antioxidants, natural antioxidants are an attractive option. There is a lack of information available regarding the performance of natural antioxidants in oil-based reaction flavors. This work evaluated the impact of a natural antioxidant blend (rosemary extract and ascorbic acid) on an oil-based reaction flavor through sensory and oxidative analysis. Samples were held at 40 °C for 32 weeks, periodically tested by sensory evaluation, and analyzed for oxidation markers. The antioxidant blend reduced initial burnt notes but also slowed flavor loss and inhibited the development of off-flavors. Additionally, the antioxidant blend slowed the formation of oxidation markers. The findings from this work can be used to increase the quality of oil-based reaction flavors with minimal effects on their initial flavor profile.