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Reaction Flavors

The universe of flavor chemistry includes many different flavor types including process flavors, also known as reaction flavors. A process flavor is composed of a mixture of starting materials which must be heated to yield a desired profile. Until heat is applied, there is no flavor development and the product has no flavor value. The key to making a process flavor work is the Maillard Reaction.

The Maillard Reaction is a non-enzymatic browning reaction of reducing sugars and amino acids in the presence of heat which produces flavor. Common flavors produced as a result of the Maillard Reaction include red meat, poultry, coffee, vegetables, bread crust and roasted notes. A Maillard reaction relies mainly on sugars and amino acids but it can also contain other ingredients including: autolysed yeast extracts (AYE), hydrolysed vegetable proteins (HVP), gelatin (protein source), vegetable extracts (i.e. onion powder), enzyme treated proteins, meat fats or extracts and acids or bases to adjust the pH of the reaction. The reaction is aqueous with an adjusted pH at specific temperatures (typically 100 °C) for a specified amount of time (typically 15 mins) to produce a variety of flavors. Typical flavors yielded are chicken, pork, beef, caramel, and chocolate. However, a wide variety of nuances and intensities can be achieved by adjusting the ingredients, the temperature and/or the pH of the reaction. The main advantage of the reaction flavor is that it can produce characteristic meat, burnt, roasted, caramellic, or chocolate profiles desired by the food industry, which are not typically achievable by using compounding of flavor ingredients.

 

Maillard Reaction Ingredients

Product Number Product Name Ingredient Type
W325512 L-Arabinose, ≥99%, natural sourced Sugar
W360620 D-Xylose, 99%, natural sourced Sugar
W379312 D-Ribose, ≥98%, natural sourced Sugar
W328512 L-Glutamic Acid, ≥99%, natural sourced, FCC, FG Amino Acid
W328712 Glycine, 99%, natural, FCC, FG Amino Acid
W344412 L-Valine, 99%, natural, FCC, FG Amino Acid
W358512 L-Phenylalanine, 99%, natural, FCC, FG Amino Acid
W381812 L-Alanine, 99% natural, FG Amino Acid
W381920 L-Arginine, 99%, natural, FCC, FG Amino Acid
W384712 L-Lysine hydrochloride, ≥98%, natural, FG Amino Acid

 


Top Notes for Reaction Flavors

Adding a top note can provide characteristics not available as a result of the reaction.

Product Number Product Name FEMA
W249300 Furfuryl mercaptan, ≥97%, FG 2493
W249311 Furfuryl mercaptan, natural, ≥98%, FG
2493
W274704 Methional, ≥97%, FG
2747
W274711 Methional, natural, 98%, FG
2747
W278203 Nonanal, ≥95%, FCC 2782
W278220 Nonanal, natural, ≥97%, FG
2782
W313505 trans,trans-2,4-Decadienal, ≥89%, FG
3135
W313520 trans,trans-2,4-Decadienal, natural, 89%, FG
3135
W314609 2,2'-(Dithiodimethylene) difuran, ≥95%, FG 3146
W318809 2-Methyl-3-furanthiol, 95%, FG
3188
W320404 4-Methyl-5-thiazoleethanol, ≥98%, FG
3204
W323004 Pyrazineethanethiol, ≥97%, FG
3230
W325900 Bis(2-methyl-3-furyl) disulfide, 98%, FG 3259
W336203 Methyl furfuryl disulfide, ≥95%, FG
3362
W345001 2,5-Dimethyl-2,5-dihydroxy-1,4-dithiane, 95%, FG
3450
W347507 Trithioacetone, ≥99%, FG
3475
W347701 2,3-Butanedithiol, ≥99%, FG
3477
W357308 Methyl 2-methyl-3-furyl disulfide, ≥98%, FG 3573
W357405 4-Methylnonanoic acid, ≥97%, FG 3574
W357502 4-Methyloctanoic acid, ≥98%, FG
3575
W378704 2-Methyl-3-tetrahydrofuranthiol, ≥97%, FG 3787