title: One-step simultaneous differential scanning calorimetry-FTIR microspectroscopy to quickly detect continuous pathways in the solid-state glucose/asparagine Maillard reaction.
abstract: The stepwise reaction pathway of the solid-state Maillard reaction between glucose (Glc) and asparagine (Asn) was investigated using simultaneous differential scanning calorimetry (DSC)-FTIR microspectroscopy. The color change and FTIR spectra of Glc-Asn physical mixtures (molar ratio = 1:1) preheated to different temperatures followed by cooling were also examined. The successive reaction products such as Schiff base intermediate, Amadori product, and decarboxylated Amadori product in the solid-state Glc-Asn Maillard reaction were first simultaneously evidenced by this unique DSC-FTIR microspectroscopy. The color changed from white to yellow-brown to dark brown, and appearance of new IR peaks confirmed the formation of Maillard reaction products. The present study clearly indicates that this unique DSC-FTIR technique not only accelerates but also detects precursors and products of the Maillard reaction in real time.
authors.forename: Deng-Fwu
authors.initials: DF
authors.lastname: Hwang
authors.forename: Tzu-Feng
authors.initials: TF
authors.lastname: Hsieh
authors.forename: Shan-Yang
authors.initials: SY
authors.lastname: Lin
mesh_terms: D000596:Amino Acids / Q000737:chemistry; D001216:Asparagine / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning / Q000379:methods*; D002623:Chemistry Techniques, Analytical; D005947:Glucose / Q000737:chemistry*; D006358:Hot Temperature; D015416:Maillard Reaction; D008956:Models, Chemical; D013053:Spectrophotometry / Q000379:methods*; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*; D013696:Temperature; D013997:Time Factors
chemical_list: D000596:Amino Acids; D001216:Asparagine; D005947:Glucose