An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry

Foods

Agnieszka Golon¹  Christian Kropf²  Inga Vockenroth² 

[1]School of Engineering and Science, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany

[2] E-Mail:

[3]Henkel AG & Co. KGaA, Henkelstr. 67, 40589 Düsseldorf, Germany

[4] E-Mails:

关键词: mass spectrometry;    Maillard reaction;    carbohydrates;    amino acids;    complex mixture;   

DOI  :  10.3390/foods3030461

来源: mdpi

【 摘 要 】

Thermal treatment of food changes its chemical composition drastically with the formation of “so-called” Maillard reaction products, being responsible for the sensory properties of food, along with detrimental and beneficial health effects. In this contribution, we will describe the reactivity of several amino acids, including arginine, lysine, aspartic acid, tyrosine, serine and cysteine, with carbohydrates. The analytical strategy employed involves high and ultra-high resolution mass spectrometry followed by chemometric-type data analysis. The different reactivity of amino acids towards carbohydrates has been observed with cysteine and serine, resulting in complex MS spectra with thousands of detectable reaction products. Several compounds have been tentatively identified, including caramelization reaction products, adducts of amino acids with carbohydrates, their dehydration and hydration products, disproportionation products and aromatic compounds based on molecular formula considerations.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.