Abstract
Melanoidins of glucose or galactose and the amino acids tyrosine, methionine and lysine were analysed by Curie point pyrolysis-mass spectrometry and pyrolysis-gas chromatography-mass spectrometry. Specific chain characteristics of the reactant amino acids were visible in the pyrolysis data, whereas pyrolysis products of carbohydrates related structural elements in the melanoidins were found to be more sensitive to the nature of the amino acids and the sugar amino acid ratio. The influence of the pyrolysis temperature was tested on galactose-lysine melanoidins by comparison of pyrolysis-mass spectra obtained at 510, 610 and 770°C using multivariate data analysis techniques. The effect of the end temperature on the spectra of this melanoidin was found to be small.
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