Brian Byrne, Natural Advantage

Abstract: How flavorists' and chemists' desire for pure chemicals uncomplicated by by-products has pushed process flavors to the next stage of development

Reaction flavors, also known as process flavors, have traditionally been produced via heating a protein source and a sugar to produce a mixture of chemicals containing fl avor value. These products result from complex processes, including Maillard, Strecker and caramelization, followed by crossreactions of the initial products.

More specific flavors are generated by substituting specific amino acids and specific sugars in the process, such as the microwave reaction of glucose, phenylalanine and leucine reported by Byrne and Buckholz, resulting in a chocolate tasting flavor. In addition to obtaining flavorful mixtures, some chemicals can be obtained in such good yields that they are of synthetic utility. Natural isovaleraldehyde is commercially obtained by heating d-glucose with l-leucine (F-1). For the complete article, click on "Purchase this article."