Effects of Thermal Reaction Conditions on Dicarbonyl Compounds and Flavor Substances in Glucose-Alanine Sweet-flavored Maillard Reaction Model System

Abstract

Objective: To investigate the effects of different thermal reaction conditions (temperature, pH, reaction time and substrate molar ratio) on the simultaneous generation pattern of 3 important dicarbonyl compounds (DCs) and the corresponding flavor substances in the glucose-alanine model system. Methods: The contents of glyoxal (GO), methylglyoxal (MGO) and 3-deoxyglucuronide (3-DG) in the glucose-alanine system were determined synchronously using o-phenylenediamine derivatization coupled with HPLC, and 5 types of important flavor compounds in the system were determined using SPME-GC-MS. Results: Increasing temperature promoted the production of DCs. Alkaline conditions were unfavorable to 3-DG but favorable to GO and MGO. Increasing the proportion of reducing sugars favored the production of 3-DG, while increasing the proportion of amino acids favored the production of GO and MGO. Conclusion: During the thermal processing of sweet and aromatic foods, the MGO in the system should be focused on. When adjusting the processing technology to control the generation of DCs or the conversion to hazardous substances, it was necessary to focus on the impact on ketone and pyrazine flavor substances.

Keywords

• glucose
• alanine
• maillard reaction
• model system
• dicarbonyl compounds
• processing conditions
• flavor substances