Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
SUMMARY— A procedure is described for isolating compounds formed during the heating of solutions containing sugars and amino acids. It consists of solvent partition into ethyl ether, concentration of the solvent, high vacuum distillation in an isolated system and a final concentration. Model systems were employed, consisting of one sugar and one source of amino acids from the group: dextrose, lactose, glycine, lysine, valine, and casein. The flavor concentrate had a strong caramel odor.A total of 38 non-acidic and 5 acidic gas chromatographic components were observed, but none of the systems gave rise to all of these. The differences in the gas chromatographic patterns of extracts containing both sugars and amino acids and those containing sugars alone, were more quantitative than qualitative.While many of the components remain unidentified, those positively identified were largely sugar dehydration and degradation products. One nitrogen-containing component was identified as 2-acetylpyrrole.
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