ISSN:
1438-2385
Keywords:
Key words Maillard reaction
;
Strecker aldehydes
;
Amadori rearrangement product
;
Alternative reaction mechanism
;
Headspace-gas chromatography
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract The formation of Strecker aldehydes in low moisture model systems (based on microcrystalline cellulose) containing the Amadori rearrangement product (ARP) fructose-leucine (Fru-Leu), the amino acid isoleucine (Ile) and the amine o-phenylenediamine (OPD) respectively in varying molar ratios was investigated. The model systems were heated under constant conditions and the formation of Strecker aldehydes analysed using headspace-GC. The experimental results obtained provide evidence that the formation of Strecker aldehydes does not only occur via ordinary Strecker degradation but also via alternative reaction pathways branching off directly from the ARP. Alternative reaction pathways are proposed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170000196
