Formation of a novel colored product during the maillard reaction of d-glucose

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 4, 2001, Pages 1966-1970

  Knerr, Thomas ^a,c   Lerche, Holger ^a   Pischetsrieder, Monika ^b   Severin, Theodor ^a  

^a UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

^c FRESENIUS MEDICAL CARE   (Germany)

Author keywords

(4aS, 6R, 7S, 8R, 8aR) 4, 4a, 6, 7,8,8a hexahydro 7,8 dihydroxy 6 hydroxymethyl 1,4 dipropyl 1H pyrano 2,3 b pyrazine 2 yl 1 hydroxy 3 buten 2 one; Color formation; D glucose; Maillard reaction; Melanoidins

Indexed keywords

(4,4A,6,7,8,8A HEXAHYDRO 7,8 DIHYDROXY 6 HYDROXYMETHYL 1,4 DIPROPYL 1H PYRANO[2,3 B]PYRAZIN 2 YL) 1 HYDROXY 3 BUTEN 2 ONE; AMINE; CELLULOSE; GLUCOSE; MELANOIDINE; PIGMENT; PROTEIN; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL STRUCTURE; FOOD PROCESSING; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; REACTION ANALYSIS; ULTRAVIOLET SPECTROSCOPY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; GLUCOSE; MAILLARD REACTION; OXIDATION-REDUCTION; POLYMERS;

EID: 0034868249     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001231s     Document Type: Article

References (5)

1. Hofmann, T. Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose/amino acid and glucose/protein solutions by using ultracentifugation and color dilution techniques. J Agric. Food Chem. 1998, 46, 3891-3895.
2. Tressl, R.; Wondrak, G.; Garbe, L.; Krüger, R.-P.; Rewicki, D. Pentoses and hexoses as sources of new melanoidin-like Maillard polymers. J. Agric. Food Chem. 1998, 46, 1765-1776.
3. Ledl, F.; Severin; T. Browning reactions of pentoses with amines. Investigation of the Maillard reaction, XIII. Z. Lebensm. Unters. Forsch. 1978, 167, 410-413.
4. Ledl, F.; Severin, T. Formation of coloured compounds from hexoses. XVI. Investigations relating to the Maillard reaction [1]. Z. Lebensm. Unters. Forsch. 1982, 175, 262-265.
5. Ledl, F.; Hiebl, J.; Severin, T. Formation of coloured β-pyranones from hexoses and pentoses. XIX. Investigations relating to the Maillard reaction. Z. Lebensm. Unters. Forsch. 1983, 177, 353-355.