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Pyrylium Betaines as Reactive Intermediates in Maillard Reaction
Author(s) -
YAYLAYAN V.A.,
LACHAMBRE S.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb01614.x
Subject(s) - maillard reaction , chemistry , cycloaddition , betaine , norbornene , maleic anhydride , acetaldehyde , organic chemistry , photochemistry , polymer , catalysis , polymerization , copolymer , ethanol
Evidence that pyrylium betaines (1,3‐dipoles) were one of the precursors of early Maillard polymers was obtained by following the formation of brown polymers at 450 nm in the presence and absence of norbornene (a dipolarophile) in a model system consisting of glucose and glycine; the results indicated that trapping the pyrylium betaines with norbornene by a 1,3‐cycloaddition reaction, supressed the absorption at 450 nm. In addition, other model systems were studied consisting of glucose and each of arabinose, acetaldehyde and glyceraldehyde in the presence of maleic anhydride (also in the presence of norbornene) to distinguish between 1,3‐dipolar cycloaddition reactions and Diels‐Alder type cyclizations. All the results indicated the possibility of pyrylium betaine formation in Maillard model systems.