Formation of the reduced form of furaneol (R) (2,5-dimethyl-4-hydroxy-tetrahydrofuran-3-one) during the Maillard reaction through catalysis of amino acid metal salts

卷:210

Nashalian, Ossanna ; Wang, Xi ; Yaylayan, Varoujan A.

McGill Univ

关键词: Furaneol (R);    Glucose;    Amino acid metal salts;    Maillard reaction;    Aldol reaction;    Lactaldehdye;    Acetol;   

DOI  :  10.1016/j.foodchem.2016.04.100

学科分类：食品科学和技术

【 摘 要 】

Under pyrolytic conditions the acidity/basicity of Maillard reaction mixtures can be controlled through the use of hydrochloride or sodium salts of amino acids to generate a diversity of products. When the degradation of glucose was studied under pyrolytic conditions using excess sodium glycinate the reaction was found to generate a major unknown peak having a molecular ion at m/z 130. Subsequent in-depth isotope labelling studies indicated that acetol was an important precursor of this compound under pyrolytic and aqueous heating conditions. The dimerisation and cyclisation of acetol into 2,5-dimethyl-4-hydroxy-tetrahydrofuran-3-one was found to be catalysed by amino acid metal salts. Also, ESI/qTOF/MS studies indicated that the unknown peak has expected molecular formula of C6H10O3. Finally, a peak having the same retention time and mass spectrum was also generated pyrolytically when furaneol (R) was reduced with NaBH4 confirming the initial hypothesis regarding the unknown peak to be the reduced form of furaneol (R). (C) 2016 Elsevier Ltd. All rights reserved.