Abstract
Stable carbon isotope ratios of the starting sugars (SG) and amino acids (AA) are mostly preserved in laboratory synthetic melanoidins. Stable nitrogen isotope ratios may not be “imprinted” in melanoidins by SG and AA precursors in the same way, indicating that nitrogen fractionation could occur during the rate-determining step in the Maillard reaction. Carbon isotope ratios support the stoichiometric ratios for combination of sugars with amino acids, which are based on the elemental composition data of melanoidins. These findings may provide clues to asses the role of the Maillard reaction in the formation of natural humic substances.
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