Qualitative and quantitative evaluation of mono- and disaccharides in D-fructose, D-glucose and sucrose caramels by gas-liquid chromatography-mass spectrometry. Di-D-fructose dianhydrides as tracers of caramel authenticity.
The monosaccharide (D-fructose, D-glucose, anhydrosugars), disaccharide (glucobioses) and pseudodisaccharide (di-D-fructose dianhydrides) content of D-fructose, D-glucose and sucrose caramels has been determined by gas-liquid chromatography-mass spectrometry (GLC-MS) of their trimethylsilyl (TMS) or TMS-oxime derivatives. The chromatographic profiles revealed significant differences in the disaccharide/pseudodisaccharide distribution depending on the caramel source: a D-fructose caramel contains prominent proportions of di-D-fructose dianhydrides, a D-glucose caramel mainly D-glucobioses, and a sucrose caramel similar proportions of both disaccharide/pseudodisaccharide series. It is noteworthy that di-D-fructose dianhydrides are found in all three types of caramels and might then be used as specific tracers of the authenticity of caramel, i.e., a product resulting from the controlled heat treatment of food-grade carbohydrates for use as food additives.
Nigay S.A., Recherche et Développement, Feurs, France.
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Ratsimba
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García Fernández
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Defaye
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Nigay
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Voilley
D000812:Anhydrides / Q000032:analysis; D002182:Candy; D002241:Carbohydrates / Q000032:analysis*; D005505:Food Coloring Agents / Q000032:analysis*; D005632:Fructose / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D005947:Glucose / Q000032:analysis*; D009930:Organic Chemicals; D013395:Sucrose / Q000032:analysis*
D000812:Anhydrides; D002241:Carbohydrates; D005505:Food Coloring Agents; D009930:Organic Chemicals; C569050:caramel coloring; D005632:Fructose; D013395:Sucrose; D005947:Glucose