Analysis of the browning reaction in a sorbitol/glycine model: Formation and degradation of precursors, glucose and α-dicarbonyl compounds during heating

Abstract

Browning can occur in the matrices of alditol and amino acids due to heating or long-term storage, which poses challenges in achieving the desired appearance stability. To investigate the mechanism of browning in the sorbitol-glycine system, we evaluated the evolution of typical intermediates, including glucose and α-dicarbonyl compounds (α-DCs), during heating at 100 ˚C. The browning index and intermediate products of the sorbitol-glycine system increased more rapidly compared to those of the sorbitol system. After heating for 10 h, the browning index of the sorbitol-glycine system was eight times higher than that of sorbitol alone. In the presence of glycine, sorbitol underwent continuous conversion into glucose. After 10 h of heating, the concentration of glucose in the sorbitol-glycine system reanched 726.6 mg/L, which was approximately 63 times higher than that in the sorbitol system. Mass spectrometry analysis revealed the presence of α-DCs such as 3-deoxyglucosone (3-DG), glyoxal (GO), methylglyoxal (MGO), 2,3-butanedione (2,3-BD), in the sorbitol-glycine system. These compounds were precursors of melanoidins, indicating the occurrence of the Maillard reaction and resulting in the browning of the system. Therefore, the browning process in the sorbitol-glycine system involved two stages of reactions: the conversion of sorbitol to glucose and the Maillard reaction between glucose and glycine.