Abstract
In this study, production of three α-dicarbonyl compounds (α-DCs) including glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA) as well as volatile flavor compounds was analyzed using Maillard reaction (MR) model systems. A total of 16 model systems were assembled using four amino acids and four reducing sugars, and reactions were performed at 160 °C and pH 9. Determination of α-DCs was conducted using a gas chromatography/nitrogen phosphorous detector (GC-NPD) after derivatization and liquid-liquid extraction. α-DC levels in MR model systems were 5.92 to 39.10 μg/mL of GO, 3.66 to 151.88 μg/ml of MGO, and 1.10 to 6.12 μg/mL of DA. The highest concentration of total α-DCs was found in the fructose-threonine model system and the lowest concentration in the lactose-cysteine model system. Volatile flavor compounds were analyzed using solid-phase micro-extraction (SPME) followed by GC-mass spectrometry (GC-MS). Different volatile flavor compound profiles were identified in the different MR model systems. Higher concentrations of α-DCs and volatile flavor compounds were observed in monosaccharide-amino acid MR model systems compared with disaccharide-amino acid model systems.
Highlights
The Maillard reaction is the most basic chemical reaction occurring in many foods, in the form of a non-enzymatic browning reaction between a reducing sugar and an amino acid
Desirable volatile flavor compounds and undesirable α-dicarbonyl compounds formed during the Maillard reaction were analyzed using reducing sugar–amino acid model systems
The levels of α-dicarbonyl compounds (α-DCs) produced in Maillard reaction (MR) model systems were 1.10 to 151.88 μg/mL
Summary
The Maillard reaction is the most basic chemical reaction occurring in many foods, in the form of a non-enzymatic browning reaction between a reducing sugar and an amino acid. Α-Dicarbonyl compounds (α-DCs) are yellow colored, low molecular weight organic compounds containing two carbonyl groups on the α-carbon[1] They are formed from sugar fragmentation during non-enzymatic browning and are intermediates in caramelization and the Maillard reaction[2], they are formed during oxidative degradation. Previous studies have reported α-DC analysis through derivatization to quinoxalines by o-phenylenediamine (OPD) to terminate the Maillard reaction[8,9]. This reaction occurs at room temperature in a slightly basic solution[10], and allows detection using various analytical methods including liquid chromatography, gas chromatography-mass spectrometry, and gas chromatography-nitrogen phosphorous detection[11]. Representative compounds of the sweet flavor, occurs through the 2, 3-enolization pathway leading to 1-deoxyosones as intermediates[15]
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