title: Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study.
abstract: A comprehensive kinetic model indicating the elementary steps of Maillard reaction and caramelization during hazelnut roasting was proposed based on a multi-response kinetic modeling approach. Changes in the concentrations of sucrose, fructose, glucose, amino acids, 3-deoxyglucosone, 1-deoxyglucosone, 3,4-dideoxyglucosone, glyoxal, methylglyoxal, dimethylglyoxal, and 5-hydroxymethylfurfural were examined in hazelnuts during roasting at 150, 160 and 170°C for 15, 30, 60, 90, and 120min. The results suggested that 1,2-enolization was important in the interconversion of glucose and fructose, 5-hydroxymethylfurfural formation mainly proceeded via fructofuranosyl cation dehydration rather than 3-deoxglucosone, glucose contributed more than fructose and fructofuranosyl cation to the early stage of the Maillard reaction. Methylglyoxal and dimethylglyoxal were mainly formed from 1-deoxyglucosone with high reaction rate constants while glyoxal formed through glucose degradation. α-Dicarbonyl compounds could have a role in the formation of melanoidins. The temperature dependence of the reactions was complicated and could not be explained by the Arrhenius equation.
authors.affiliation: Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Beytepe Campus, 06800 Ankara, Turkey.
authors.forename: Neslihan
authors.initials: N
authors.lastname: Göncüoğlu Taş
authors.affiliation: Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Beytepe Campus, 06800 Ankara, Turkey. Electronic address: vgokmen@hacettepe.edu.tr.
authors.forename: Vural
authors.initials: V
authors.lastname: Gökmen
mesh_terms: D000596:Amino Acids / Q000032:analysis; D003296:Cooking; D031211:Corylus / Q000737:chemistry*; D003847:Deoxyglucose / Q000031:analogs & derivatives / Q000032:analysis; D005632:Fructose / Q000032:analysis; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D005947:Glucose / Q000032:analysis; D006037:Glyoxal / Q000032:analysis; D007700:Kinetics; D015416:Maillard Reaction; D011765:Pyruvaldehyde / Q000032:analysis; D013395:Sucrose / Q000032:analysis
chemical_list: D000596:Amino Acids; D005632:Fructose; D006037:Glyoxal; D013395:Sucrose; C008046:5-hydroxymethylfurfural; D011765:Pyruvaldehyde; D003847:Deoxyglucose; D005662:Furaldehyde; C016350:3-deoxyglucosone; D005947:Glucose
keywords: 5-Hydroxymethylfurfural; Alpha-dicarbonyl compounds; Nut; Sucrose degradation; Thermal processing