Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix

The aim of this study was to increase the baked flavour low-acrylamide potato products. Strecker aldehydes and pyrazines make an important contribution products are formed alongside acrylamide in Maillard reaction. However, reaction can be directed favour aroma formation by selecting appropriate precursors intermediates based on fundamental chemistry involved. Selected were added dough prior baking. Addition glycine alanine together doubled high impact addition 2,3-pentanedione or 3,4-hexanedione also promoted key trisubstituted pyrazines. Quantitative descriptive profiling sensory attributes indicated that increased most when both together. This work shows it is possible enhance adding a specifically targeted combination amino acids intermediates, without increasing concentration.