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

Answer 1

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