title: Demonstration of the presence of aminoreductone formed during the Maillard reaction in milk.
abstract: The Maillard reaction is a common chemical reaction that occurs in food and it generates multiple reaction products. Aminoreductone (AR) is one of the early-stage Maillard reaction products. At present the formation of AR has only been demonstrated in a model system consisting of a monosaccharide or disaccharide and an amino group-containing compound. There is no direct evidence to show the presence of AR in food. In this study, we demonstrated the formation and presence of AR in milk using a combination of 2,4-dinitrophenylhydrazine (DNP) and Cu(2+). A DNP derivative of AR oxidised by Cu(2+) was isolated and its detailed structure was identified by NMR analysis. We thus directly demonstrated the formation and presence of AR in milk.
authors.affiliation: Faculty of Agriculture, Kochi University, Monobe B-200, Nankoku, Kochi 783-8502, Japan. Electronic address: tomokos@kochi-u.ac.jp.
authors.forename: Tomoko
authors.initials: T
authors.lastname: Shimamura
authors.affiliation: Faculty of Agriculture, Kochi University, Monobe B-200, Nankoku, Kochi 783-8502, Japan.
authors.forename: Yoshikazu
authors.initials: Y
authors.lastname: Kurogi
authors.affiliation: Nippon Milk Community Co. Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
authors.forename: Shinya
authors.initials: S
authors.lastname: Katsuno
authors.affiliation: Faculty of Agriculture, Kochi University, Monobe B-200, Nankoku, Kochi 783-8502, Japan.
authors.forename: Takehiro
authors.initials: T
authors.lastname: Kashiwagi
authors.affiliation: Faculty of Agriculture, Kochi University, Monobe B-200, Nankoku, Kochi 783-8502, Japan.
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Ukeda
keywords: Aminoreductone; Lactose; Maillard reaction; Milk