title: Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach.
abstract: This study aimed to investigate the kinetics of α-dicarbonyl compound formation in glucose and glucose-sodium chloride mixture during heating under caramelization conditions. Changes in the concentrations of glucose, fructose, glucosone, 1-deoxyglucosone, 3-deoxyglucosone, 3,4-dideoxyglucosone, 5-hydroxymethyl-2-furfural (HMF), glyoxal, methylglyoxal, and diacetyl were determined. A comprehensive reaction network was built, and the multiresponse model was compared to the experimentally observed data. Interconversion between glucose and fructose became 2.5 times faster in the presence of NaCl at 180 and 200 °C. The effect of NaCl on the rate constants of α-dicarbonyl compound formation varied across the precursor and the compound itself and temperature. A decrease in rate constants of 3-deoxyglucosone and 1-deoxyglucosone formations by the presence of NaCl was observed. HMF formation was revealed to be mainly via isomerization to fructose and dehydration over cyclic intermediates, and the rate constants increase 4-fold in the presence of NaCl.
authors.affiliation: Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University , Beytepe Campus, 06800 Ankara, Turkey.
authors.forename: Tolgahan
authors.initials: T
authors.lastname: Kocadağlı
authors.affiliation: Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University , Beytepe Campus, 06800 Ankara, Turkey.
authors.forename: Vural
authors.initials: V
authors.lastname: Gökmen
mesh_terms: D005662:Furaldehyde / Q000031:analogs & derivatives* / Q000737:chemistry; D005947:Glucose / Q000737:chemistry*; D006358:Hot Temperature; D007700:Kinetics; D015416:Maillard Reaction; D015394:Molecular Structure
chemical_list: C008046:5-hydroxymethylfurfural; D005662:Furaldehyde; D005947:Glucose
keywords: 3-deoxyglucosone; 5-hydroxymethyl-2-furfural; caramelization; glucose degradation; multiresponse kinetic modeling; sodium chloride; α-dicarbonyl compounds