Volatile Components Formed from Various Sugars with β-Alanine in Actual Cookies
Volatile components in the Maillard reaction (1912) have been investigated by a large number of researchers for a long time. Maltol is one of the best known compounds as the sweet aroma during the processing of foods and agricultural products. Sekiwa (1997) reported that 3-hydroxy-2-methyl-4(H)-pyrane-4-one (maltol) was detected in the brew of cooked clams, and the increase in maltol was conspicuous, reaching 4 times the original value within 0–15 min of boiling time. In this study, maltol already existed in the brew of clams before boiling. Therefore, it can be assumed that maltol was produced from other reactions without participation of the amino carbonyl reaction by heating. On the other hand, Ishihara (1996) detected maltol in soybean sauce. 2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one was attached through an acetal linkage to the C-22 hydroxyl of the aglycones of soybean saponins (DDMP-conjugated soybean saponins) as detected by Kuduo et al. (1992). Maltol in soybean sauce might be formed form these DDMP-conjugated soybean saponins.
KeywordsHigh Performance Liquid Chromatography Maillard Reaction Flavor Compound Amino Butyric Acid Chart Speed
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