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Dr Varoujan Yaylayan, Professor & Chair

Department of Food Science and Agricultural Chemistry
Macdonald Campus, McGill University
21,111 Lakeshore
Ste Anne de Bellevue, Quebec
H9X 3V9
Canada

Email: varoujan [dot] yaylayan [at] mcgill [dot] ca
Tel.: 514-398-7918
Fax: 514-398-7977

 

Education

PhD Food Chemistry, University of Alberta, Edmonton, AB, Canada 1986
MSc Organic Chemistry, American University of Beirut, Beirut, Lebanon 1978
BSc Chemistry, American University of Beirut, Beirut, Lebanon 1976

Teaching responsibilities

Organic Chemistry (FDSC 230), Flavour Chemistry (FDSC 516) and Nutraceutical Chemistry (FDSC 537)

Membership in professional and scientific associations

  • American Chemical Society (ACS)
  • International Maillard Reaction Society (IMARS)
  • Institute of Food Technologists (IFT)

Selected recent publications [see ResearchGate]

Gao, H. Y., Yaylayan, V., Yeboah, F. Oxalic acid-induced modifications of post-glycation activity of lysozyme and its glycoforms. J. Agric. Food Chem., 2010, 58, 6219,-6225.

Nikolov, P., Yaylayan, V. A. Formation of Pent-4-ene-1-amine, the acrylamide counterpart of lysine and its further Conversion into Piperidine in Maillard reaction mixtures. J. Agric. Food Chem., 2010, 58, 4456-4462.

Azarnia, S., Lee, B. H., Yaylayan, V and Kilcawley, K. Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93. Food Chem. 2010,120, 174-178.

Dai, J., Orsat, V., Vijaya Raghavan, G. S., Yaylayan, V. Investigation of various factors for the extraction of peppermint (Mentha piperita) leaves. Journal of Food Engineering, 2010, 96, 540-543.

Rahn, A. and Yaylayan, V. Thermal degradation of sucralose and its potential in generating chloropropanols in the presence of glycerol. Food Chem., 2010, 118, 56-61

Marceau, E., Yaylayan, V. A. Profiling of α-dicarbonyl compounds in honey from different botanical origins: identification of 3,4-dideoxyglucosone-3-ene and related compounds. J. Agric. Food Chem. 2009, 57, 10837-10844.

Chu, F. L., Yaylayan, V. Isotope Labeling Studies on the Origin of 3,4-hexanedione and 1,2-Butanedione in an Alanine/Glucose Model System. J. Agric. Food Chem. 2009, 57, 9740-9746.

Yaylayan, V. Acrylamide formation and its impact on the mechanism of the early Maillard reaction. J. Food Nutr. Res. 2009, 48, 1-7.

Chu, F. L. and Yaylayan V. A. FTIR monitoring of oxazolidin-5-one formation and decomposition in glycolaldehyde/phenylalanine model system by isotope labeling techniques. Carb. Res. 2009, 344, 229-236.

Chu, F. L. and Yaylayan V. A. Model studies on Oxygen Induced formation of benzaldehyde from phenylacetaldehyde using pyrolysis GC-MS and FTIR. J. Agric. Food Chem. 2008, 56, 10697-10704.

Perez-Locas, C. and Yaylayan, V. Isotope labeling studies on the formation of 5-hydroxymethyl)-2-furaldehyde (HMF) from sucrose by Py-GC/MS. J. Agric. Food Chem. 2008, 56, 6717-6723.

Perez-Locas, C. and Yaylayan, V. A. Further insight into the thermal and pH induced generation of acrylamide from glucose/asparagines model system. J. Agric. Food Chem. 2008, 56, 6069-6074.

Chu, F. L. and Yaylayan V. A. Post-Schiff base chemistry of the Maillard reaction: Mechanism of imine isomerization. Ann. N.Y. Acad. Sci. 2008, 1126, 30-37.

Haffenden, L. and Yaylayan V. A. Non-volatile oxidation products of glucose in Maillard model systems: Formation of saccharinic and aldonic acids & their corresponding lactones. J. Agric. Food Chem. 2008, 56 (5), 1638-1643.

Yaylayan, V and Perez, C-L. Vinylogous Amadori Rearrangement: consequences in food and biological systems. Molecular Nutrition and food Research. 2007, 51, 437-444.

Microwave-assisted digestion of lactoglobulin by pronase, chymotrypsin and pepsin. Izquierdo, F. Javier , Alli, Inteaz, Yaylayan, Varoujan , and Gomez, Rosario. Int. Dairy Journal, 2007, 17, 465-470.

Siu, M., Yaylayan, V., Belanger, J. and Pare, J. Microwave-assisted immobilization of the REDOX indicator 2,6-dichloroindophenol on PEGylated Merrifield resins. Tetrahedron Lett. 2005, 46, 5543-5545.

Siu, M., Yaylayan, V., Belanger, J. and Pare, J. Microwave-assisted immobilization of β-cyclodextrin on PEGylated Merrifield resins. Tetrahedron Lett. 2005, 46, 21, 3737-3739.

Yaylayan, V. and Stadler, R. Acrylamide Formation in food: A mechanistic perspective. Journal of AOAC Int. 2005, 88(1), 268-273.

Perez Locas, C. and Yaylayan, V.A. Origin and mechanistic pathways of formation of the parent furan: a food toxicant. J Agric. Food Chem. 2004, 52, 6830-6836.

Yaylayan, V., Perez Locas, C., Wnorowski, A. and O’Brien, J. Role of creatine in the generation of N-methylacrylamide: A new toxicant in cooked meat. J. Agric. Food Chem. 2004, 52, 5559-5565.

Yaylayan, V.A., Wronowski, A. and Perez Locas, C. Why asparagine needs carbohydrates to generate acrylamide? J. Agric. Food Chem. 2003, 51, 1753-1757.

Yaylayan, V. and Haffenden, L. Mechanism of pyrazole formation in [13C-2]labeled glycine model systems: N-N bond formation during Maillard reaction. Food Res. Int. 2003, 36, 571-577.

Yaylayan, V. Recent advances in the chemistry of Strecker degradation and Amadori rearrangement: Implications to aroma and color formation. Food Sci. Technol. Res. 2003, 9, 1-6.

Yaylayan, V., Siu, M., Belanger, J. and Pare, J. Microwave-assisted PEGylation of Merrifield resins. Tetrahedron Lett. 2002, 43, 9023-9025.

Wnorowski, A. and Yaylayan, V. Prediction of process lethality through measurement of Maillard-generated chemical markers. J. Food Sci. 2002, 67(6), 2149-2152.

Yeboah, F.K. and Yaylayan, V.A. Analysis of glycated proteins by mass spectrometric techniques: qualitative and quantitative aspects. Nahrung 2001, 45, 164-171.

Yaylayan, V.A. and Keyhani, A. Formation of sugar-specific reactive intermediates from 13C-labeled L-serine. J. Agric. Food Chem. 2000, 48, 636-641.

Yeboah, F.K., Alli, I. and Yaylayan, V. Reactivities of D-glucose and D-fructose during glycation of bovine serum albumin. J. Agric. Food Chem. 1999, 47, 3164-3172.

Dai, J., Yaylayan, V., Raghavan. G. and Pare, J. 1999. Extraction and colorimetric determination of azadirachtin related limonoids in neem seed kernel. J. Agric. Food Chem. 47, 3738-3742.

Yaylayan, V.A. and Keyhani, A. 1999. The origin of 2,3-pentanedione and 2,3-butanedione in D-glucose/L-alanine Maillard model system. J. Agric. Food Chem. 47, 3280-3284.

Yaylayan, V., Harty-Majors, S. and Ismail, A. Monitoring carbonyl amine reaction and enolization of 1-hydroxy-2-propanone by FTIR spectroscopy. J. Agric. Food Chem. 47, 1999, 2335-2340.

Yaylayan, V., Harty-Majors, S. and Ismail, A. Investigation of DL-glyceraldehyde — dihydroxyacetone interconversion by FTIR spectroscopy. Carbohydr. Res. 1999, 318, 34-39.

Yaylayan, V.A. Analysis of complex reaction mixtures: Novel applications of Py-GC/MS and Microwave Assisted Synthesis (MAS). Am. Lab. 1999, 31(9), 30-31.

Wnorowski, A. and Yaylayan, V. Effect of pressure programming on the efficiency of sample transfer during pyrolysis-GC/MS analysis of glucose/glycine. J. Anal. Appl. Pyrolysis 1999, 48, 77-91.

 

see ResearchGate