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Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures

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Abstract

Mechanochemistry is gaining increasing interest as an efficient tool for solvent-free organic transformations. Recently, it was applied to perform the Maillard reaction of glucose with various amino acids that lead to the selective formation of Schiff bases and their Amadori rearrangement products. In this study, we report the thermal properties of the mechanochemically generated glucose–histidine reaction mixtures. Direct video recordings of their melting behavior show that the browning of the ball-milled mixtures starts at lower temperatures and proceed more slowly compared to the non-milled mixtures. Furthermore, pyrolysis of ball-milled mixtures generated more pyrazines and fewer furan derivatives compared to the non-milled mixtures. The chemical composition of the ball-milled glucose–histidine was also investigated in depth by high-resolution mass spectrometry. The decarboxylation and C2–C3 sugar chain cleavage reactions were identified as the most important transformations during ball milling. These findings further support the utility of mechanochemically generated mixtures as potential Maillard flavor and browning precursors.

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Acknowledgements

The authors acknowledge funding for this research from Natural Sciences and Engineering Research Council of Canada (NSERC), Le Fonds de Recherche du Québec–Nature et Technologie (FRQNT), and the China Scholarship Council (CSC).

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  1. Department of Food Science & Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada

    Haoran Xing & Varoujan Yaylayan

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  1. Haoran Xing
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  2. Varoujan Yaylayan
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Correspondence to Varoujan Yaylayan.

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Xing, H., Yaylayan, V. Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures . Eur Food Res Technol 247, 111–120 (2021). https://doi.org/10.1007/s00217-020-03611-y

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