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The Effect of Reaction Conditions on the Origin and Yields of Acetic Acid Generated by the Maillard Reaction
Author(s) -
DAVIDEK TOMAS,
DEVAUD STÉPHANIE,
ROBERT FABIEN,
BLANK IMRE
Publication year - 2005
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1196/annals.1333.009
Subject(s) - maillard reaction , acetic acid , chemistry , isotope dilution , dilution , carbohydrate , organic chemistry , glycine , chromatography , biochemistry , mass spectrometry , amino acid , physics , thermodynamics
A bstract : The effect of the reaction conditions on the origin and yields of acetic acid from glucose was studied in the system containing equimolar concentrations of 13 C‐labeled glucose and glycine. Acetic acid was quantified by GC‐MS using isotope dilution assay. The β‐dicarbonyl cleavage of 1‐deoxyhexo‐2,4‐diulose is proposed to be a major pathway leading to the formation of acetic acid in the glucose‐based Maillard reaction systems under food processing conditions. Acetic acid was built up from all six carbon atoms of glucose. The relative distribution of acetic acid was independent of the reaction time. Temperature and pH had only small effects.