Thermal treatment of food: generation of aroma compounds and possible health implications

01 October 2007 → 30 September 2011
Regional and community funding: Special Research Fund, Research Foundation - Flanders (FWO)
Research disciplines
  • Natural sciences
    • Organic chemistry
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
Maillard reaction lipid oxidation aroma
Project description

The Maillard reaction, or nonenzymatic browning, is very important in heated foods for the formation of aroma compounds and many other compounds with a possible negative or positive health impact. Using more complex model systems, incorporating proteins and/or lipid oxidation products, the reaction products and their mechanisms of formation in food are studied.