Unit 6

Question 1

We see the Maillard reaction in action in:

Answer 1

• Baking
• Caramelization
• Toasting
• Grilling

Question 2

Dihydroxyacetone is found in ________________

Answer 2

sunless self-tanning lotions

Question 3

Maillard reaction is a form of accelerated _____________ aging process. Requires loss of water followed by degradation of sugars and amino acids/proteins

Answer 3

chemical

Question 4

T or F: enhanced formation and accumulation of AGEs has been reported to occur during natural aging

Answer 4

T

Question 5

Uncontrolled physiological glycation results in:

Answer 5

• atherosclerosis
• renal failure (nephropathy)
• cataracts
• retinopathy

Question 6

In food glycation of food proteins or amino acids results in the formation of:

Answer 6

• toxicants
• aroma
• color
• toughening of food proteins (cross-linking)
• Maillard reaction product formation
• Advanced glycation end-product formation

Question 7

T or F: advance glycation end-products are polymeric brown compounds

Answer 7

T

Question 8

T or F: Dietary AGEs are very common in our diet, we ingest them on a daily basis: useful for microbiota because beneficial microbes can use them to grow

Answer 8

T

Question 9

Brown polymeric material or melanoidins or dietary AGEs are the final products of the _____________

Answer 9

Maillard reaction

Question 10

The main dietary sources of melanoidins are coffee, ________

Answer 10

bread crust, bakery products, black beet and cocoa

Question 11

Melanoidins contribute to the sensorial properties, modulating the ___________ and _________ of foods

Answer 11

texture and flavour

Question 12

T or F: Growing evidence also suggests that melanoidins have health beneficial properties, such as chemopreventive, antioxidant and antimicrobial activities, and the ability to chelate different minerals

Answer 12

T

Question 13

In the GI tract, melanoidins behave not only as antioxidants, but also as __________ promoting the growth of bifidobacteria

Answer 13

dietary fiber

Question 14

T or F: meat becomes tougher when it is glycated

Answer 14

T

Question 15

What is the main protein in the blood:

Answer 15

hemoglobin

Question 16

What is the characteristic bond of an imine:

Answer 16

C=N

Question 17

T or F: AGE cross-linking is reversible

Answer 17

F

Question 18

T or F: Imine is very similar to aldehyde

Answer 18

T

Question 19

Too much water will prevent the formation of __________

Answer 19

amadori products

Question 20

Who discovered the Maillard reaction?

Answer 20

Louise Camille Maillard

Question 21

Maillard reaction is one of the important reactions occurring simultaneously in food during processing with ____________, ____________ and thermal decomposition

Answer 21

• caramelization

- lipid oxidation

Question 22

Lipid oxidation generates (2):

Answer 22

aldehydes and ketones

Question 23

Name some food components capable of interactions during thermal processing

Answer 23

• sugars
• amino acids
• lipids
• DNA
• water/pH/T

Question 24

Thermal reactions help produce ___________________

Answer 24

intermediate precursors

Question 25

Maillard reaction is initiated by the interaction of sugars with ________

Answer 25

amino acids

Question 26

When sugars undergo independent degradations it leads to ____________

Answer 26

caramelization

Question 27

When amino acids undergo independent degradations it leads to ____________

Answer 27

flavor contributing compounds

Question 28

When lipids undergo lipid oxidation it leads to ______________

Answer 28

flavor contributing compounds

Question 29

Glucose is an __________ sugar and fructose is a _______ sugar

Answer 29

aldehyde

keto

Question 30

What are the 3 stages of the Maillard reaction:

Answer 30

1) Initial (sugars react with amino acids) = formation of Amadori or Heyns products
2) Advanced (formation of colored and flavor-active compounds) = strecker reaction products and heterocyclic aroma compounds
3) Final = formation of melanoidins (brown polymers)

Question 31

Volatile compounds are more prevalent in raw or cooked beef?

Answer 31

cooked beef

Question 32

In roasted coffee we have more volatile or aroma compounds?

Answer 32

volatile

Question 33

What is the % of glucose in the open form at room temp?

Answer 33

0.005%