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Some new volatile compounds from the non-enzymic browning reaction of glucose-glutamic acid system

Einige neue flüchtige Verbindungen aus der nicht-enzymatischen Bräunungsreaktion des Glucose-Glutaminsäure-Systems

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Zusammenfassung

Die flüchtigen Verbindungen aus der Maillardreaktion des Glucose-Glutaminsäure-Systems wurde mit Hilfe der Gaschromatographie/Massenspektrometrie analysiert. Von den 50 nachgewiesenen Peaks wurden 42 identifiziert: 2 Säuren, 2 Alkohole, 5 Carbonyle, 2 Ester, 4 Lactone, 17 Furane, 4 Pyrazine, 3 Pyrrole und 4 weitere provisorisch. Deca-2,4-dienal, 2-n-Pentylfluorat, 2-(2′-Furyl)-pyrazin, γ-Nonalacton, 2-(2′-Furyl)-5 oder -6-Methylpyrazin wurden bisher nicht in dem erhitzten Zucker-Aminosäuren-Bräunungssystem registriert. Die neue Verbindung 5-Formyloxymethyl-2-furfural ist anscheinend noch nicht in der chemischen Literatur festgestellt worden. Die Verbindung 5-Acetoxymethyl-2-furfural hat an ein Brot erinnerndes Aroma, während die 5-Formyloxymethyl-2-furfural-Verbindung ein sehr schwaches „süßlich-verbranntes” Aroma aufweist.

Summary

The volatile compounds from the Maillard reaction in the glucose - glutamic acid system were analysed by combined gas chromatography - mass spectrometry. Of the 50 peaks detected, 42 components comprising 2 acids, 2 alcohols, 5 carbonyls, 2 esters, 4 lactones, 17 furans, 4 pyrazines and 3 pyrroles were identified, four of which tentatively. Decadien 2,4-al, 2-n-pentyl furoate, 2-(2′-fury()-pyrazine. γ-nonalactone, 2-(2′-fury()-5- or 6-methylpyrazine were previously not reported to occur in heated sugar - amino acid browning systems. The new compound, 5-formyloxymethyl-2-furfural has apparently not yet been recorded in the chemical literature.

The compound 5-acetoxymethyl-2-furfural had an aroma close to that of bread whereas 5-formyloxymethyl-2-furfural exhibited a very faint sweet burnt aroma.

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Author notes

  1. Shin K. Berry

    Present address: CFTRI Regional Centre, P.O.G.N. Engineering College, Gill Road, LUDHIANA, 141006, India

Authors and Affiliations

  1. Procter Department of Food Science, The University of Leeds, Leeds, England

    Shin K. Berry & John W. Gramshaw

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  1. Shin K. Berry
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  2. John W. Gramshaw
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Taken in part from the Ph. D. thesis of the Senior Author

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Berry, S.K., Gramshaw, J.W. Some new volatile compounds from the non-enzymic browning reaction of glucose-glutamic acid system. Z Lebensm Unters Forch 182, 219–223 (1986). https://doi.org/10.1007/BF01042132

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  • DOI: https://doi.org/10.1007/BF01042132

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