Publication
Title
Thermal degradation studies of glucose/glycine melanoidins
Author
Abstract
Nondialyzable and water-insoluble melanoidins, isolated from a glucose/glycine model reaction mixture, which was prepared in a standardized way according to the guidelines of the COST Action 919, were heated at different temperatures ranging from 100 to 300 degreesC. Among the volatile compounds, which were analyzed by SPME and GC-MS, pyrazines, pyridines, pyrroles, and furans were detected. In general, total amounts of volatile compounds increased with the temperature. When water-insoluble melanoidins were heated, especially at higher temperatures, this resulted in a higher diversity of isolated compounds. For furans, pyrroles, pyrazines, and carbonyl compounds a maximum was observed in the case of high molecular weight melanoidins around 200-220 degreesC. Pyridines and total oxazoles, however, were generated in higher yields with increasing temperatures. These results demonstrate the possibility of producing some flavor-significant volatiles from heated standard melanoidins at temperatures relevant to food preparation and contribute to the flavor aspects originating from melanoidins.
Language
English
Source (journal)
Journal of agricultural and food chemistry. - Washington, D.C.
Publication
Washington, D.C. : 2002
ISSN
0021-8561
Volume/pages
50:14(2002), p. 4062-4068
ISI
000176550500030
Full text (Publishers DOI)
UAntwerpen
Faculty/Department
Publication type
Subject
External links
Web of Science
Record
Identification
Creation 28.01.2013
Last edited 25.05.2017