alpha-Dicarbonyl compounds--key intermediates for the formation of carbohydrate-based melanoidins.
The Maillard reaction of carbohydrates and amino acids is the chemical basis for flavor and color formation in many processed foods. Dicarbonyl compounds, such as 1-, 3-deoxyosones and 1,4-dideoxyosones, as well as short-chain dicarbonyls, such as methylgyoxal or glyoxal, are key compounds of the Maillard browning reaction. The alpha-dicarbonyls are also starting materials for polymerization reactions which lead to formation of carbohydrate-based melanoidins. With regard to the dicarbonyl compound, different possible chemical structures of melanoidins will be discussed. The analysis by size-exclusion chromatography revealed that those colored compounds differ in their molecular size and are directly associated with reactions having specific alpha-dicarbonyl compounds.
Kroh
Lothar W
LW
Berlin University of Technology, Department of Food Chemistry and Food Analysis, Berlin, Germany. lothar.kroh@tu-berlin.de
Fiedler
Thorsten
T
Wagner
Janine
J
D002241:Carbohydrates / Q000737:chemistry*; D002850:Chromatography, Gel; D006037:Glyoxal / Q000031:analogs & derivatives*; D006358:Hot Temperature; D007700:Kinetics; D008958:Models, Molecular; D011108:Polymers / Q000737:chemistry*; D013816:Thermodynamics
D002241:Carbohydrates; D011108:Polymers; C447155:alpha-dicarbonyl methylglyoxal; C011908:melanoidin polymers; D006037:Glyoxal