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Cooking With Alliums

Contact Author Shane McDonald, Meghan Peltz and David Bolliet
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This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

Flavor chemists often use Maillard reaction technology to make savory flavors. Realistic meat and processed flavors can be made using this technology by simulating the ingredients and conditions of authentic cooking. Typically, this reaction requires an amino acid source, such as a defined amino acid or a protein hydrozylate, and reducing sugar. In meat flavors, sulfur from cysteine is often employed.

In the reactions in this paper, cysteine is supplemented with the sulfur-containing extracts of onion (Allium cepa) and garlic (Allium sativum), common ingredients in savory cooking. These extracts are available in three forms: essential oil, powder, and juice. This paper examines how the three types of extracts perform in some model Maillard flavor reactions.

Materials and Methods

Onion and garlic oils were standardized product codes provided by Kalsec. Onion, garlic and yeast extract powders were obtained from commercial sources. The onion and garlic juices were also from commercial sources and contained salt as preservative for the high moisture products.

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