Formation of flavour compounds and browning products in heated food: study of mechanisms of formation and implications for food quality

In heated food, the Maillard reaction is very important for the formation of flavour compounds and browning products. In complex foods also other food constituents than carbohydrates and proteins are involved. Within this project, the impact of lipid oxidation products in Maillard model systems will be investigated by identifying new compounds, elucidating reaction mechanisms and characterising high molecular weight melanoidins.