Reaction flavor

As a reaction flavor are flavors denotes that arise when heating a suitable mixture of ingredients for that purpose. The raw materials must contain amino groups (often amino acids ) and reducing sugars so that, as part of the Maillard reaction, aromas and flavors are created that are responsible for the typical aroma of processed foods, such as those formed in cooking, roasting and baking processes becomes. According to the Flavor Ordinance , reaction flavors used as food additives are allowed to be displayedUse the heating for a maximum of 15 minutes at a maximum of 180 ° C. This limitation is intended to approximate the typical kitchen conditions when processing food. Chemically typical representatives of the aroma-active compounds formed are u. a. Thiazoles , pyridines , pyrroles , pyrazines , and piperazines .

Such products are used v. a. when flavoring foods from the "Savory" range, i.e. meaty, spicy and salty foods, for example soups, sauces, snacks and ready-made meals.

literature

• Belitz / Grosch / Schieberle: Textbook of food chemistry . 5th edition Berlin [u. a.]: Springer, 2001, ISBN 3-540-41096-1 .

Web links

• Flavor Ordinance of May 2, 2006 ( BGBl. I p. 1127 )