HAL Id: hal-01173921
https://hal.archives-ouvertes.fr/hal-01173921
Submitted on 3 Jun 2020
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Multi-response modeling of the Maillard reaction in processed cheese
Emmanuel Bertrand, Xuan Mi Meyer, Elizabeth Machado-Maturana, Barbara Rega, Anne-Sophie Guillard, Alain Kondjoyan, Jean-Louis Berdagué
To cite this version:
Emmanuel Bertrand, Xuan Mi Meyer, Elizabeth Machado-Maturana, Barbara Rega, Anne-Sophie Guillard, et al.. Multi-response modeling of the Maillard reaction in processed cheese. 11th Interna-tional Symposium on the Maillard Reaction, Sep 2012, Nancy, France. 1 p., 2012, 11th InternaInterna-tional Symposium on the Maillard Reaction. �hal-01173921�
Multi-response modeling methodology makes it possible to successfully monitor the evolution of selected key compounds involved in Maillard chemistry. To our knowledge, this is one of the first attempt to use such a methodology on a real food product. Our work is now focusing on introducing new parameters such a pH and water activity in order to adapt the model to storage studies. Of course reactions mecanisms and their kinetics involved at lower temperature ar expected to be different. A combined model involving the whole life cycle of the product from the raw materials to its consumption could thereafter be developed.
XIth International Symposium on the Maillard Reaction, September 16-20, 2012 - Nancy
The elaboration of food and especially their thermal treatment lead to major changes in food rheology, colour, nutritional value, microbiological stability and flavour properties. In the case of processed cheese, the first four points are relatively well known and taken into account for its production. However there is still a need to integrate the developpement of flavour in the multi-objectives optimisation strategies. This work aims at identify odorous key compounds, establish an observable reaction scheme, model and predict the behaviour of these compounds during the cooking of a model cheese.
Context
Multi-response Modelling of the Maillard reaction in a model cheese
Emmanuel Bertrand1,2, Xuan-Mi Meyer3,4, Elizabeth Machado-Maturana1, Barbara Rega5,6, Anne-Sophie Guillard2 , Alain Kondjoyan1, Jean-Louis Berdagué1 *,
1 Institut National de la Recherche Agronomique (INRA), Unité de Recherche sur la Qualité des Produits Animaux (UR 370), F
-63122 Saint Genès Champanelle, France; 2 Fromageries Bel D.R.A.G., 7 Bd de l’Industrie , F - 41100 Vendôme cedex, France;
3 Université de Toulouse, INPT, UPS, Laboratoire de Génie Chimique, 4 allée Emile Monso, F-31030 Toulouse, France; 4 CNRS,
Laboratoire de Génie Chimique, F-31030 Toulouse, France; 5 INRA., Ingénierie Procédés Aliments (UMR 1145), F - 91300 Massy, France; 6 AgroParisTech, Ingénierie Procédés Aliments (UMR 1145), F - 91300 Massy, France
*email: jean-louis.berdague@clermont.inra.fr
Conclusion and Prospects
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Industrial Formulation
Industrial Process Processed Cheese
Experimental formulation Real reaction scheme Experimental process
Model cheese
Key compounds Reaction scheme Observable Formalized Model cheese
Lipid oxidation
Caramelisation
Maillard reactions
Cheddar cheese Milk powders Butter Emulsifing salts Water NaCl Anhydrous milk fat citric acid Emulsifing salts Water NaCl citric acid milk permeate Micellar caseinate 8,5 cm Y1 H2O 2 Y2 Y3 3 2 H2O lys 1 Y5 H2O H2O 4 5 Y6 Y7 Y10 7 H2O Y8 Y9= 6 6 2 H2O 2 H2O Y11 2 H2O 8 9 1 0 Y12 H2O Y13 Y13b 1 1 Y14 Y15 eau 1 2 Y16 Y17 CO2 isol 1 3 O2 Y18 3 H2O 1 4 Y19 Y4H2O water quantitated compound
semi-quantitated compound non quantitated compound
Y1 = lactose Y2 = - Y3 = formic acid Y4 = furfurylalcool Y5 = lactulosyllysine Y6 = galactose … Y13 = furfural Y14 = -Y15 =- Y16 = 2-méthylbutanal Y17 = -Y18 = pyrazine Y19 = mélanoïdines Model Of Physical Phenomenon
